Catfish tofu, sauerkraut, the required ingredients are simple and the method is not complicated. We prepare one or two catfish, a piece of tofu, a sauerkraut, millet, pepper, coriander, chopped green onion and garlic cloves. Next, we first clean the catfish, remove the internal organs, scrape off the scales slightly, cut the catfish into pieces and marinate it with cooking wine slightly. We cut the tofu into small pieces and the sauerkraut into shreds for later use. Burn oil from the pot below and use more oil. When the oil is hot, add two spoonfuls of Pixian bean paste, stir-fry the fish segments in the pot to give a big flavor, then add onion, ginger and garlic, sprinkle a little white wine, add sauerkraut and tofu, pour in a proper amount of boiling water, add salt and spiced powder to taste, sprinkle with dried Chili segments and millet, cover the pot and simmer for a while, and then scoop in the pot when the soup is slightly clean.
There are many places to pay attention to when making catfish, sauerkraut and tofu. When cooking this dish, you must clean the catfish, because the catfish has few thorns and is particularly ripe. Don't stew it for too long. If the fish is stewed for too long, the fish will rot. In addition, tofu is fragile, so be careful not to turn it all the time when stewing. The more stewed tofu, the more fragrant it is. If sauerkraut is particularly sour, you can soak it in water before stewing it. Chopped and dried peppers are the soul of this dish. We add boiling water and stew 15 minutes to make the fish and tofu completely tasty. Because catfish has a fishy smell, you can add a proper amount of white wine to remove the fishy smell. The catfish, sauerkraut and tofu made in this way are all delicious.
Catfish, sauerkraut, tofu, fish are tender and delicate, with less thorns, sour and spicy, and very delicious. In addition, tofu is particularly delicate. Thousands of tofu rolls fish, and the more they roll, the more fragrant they are.