Grass carp; Buji fish

Article 1

Northern Tofu-Tight Tofu

1 block

condiments

residual sauce

Proper amount

salt

5ml

sugar

10ml

Thick bean paste

25 ml

Cooking wine

15ml

Sichuan pepper

10g

energy

5g

chicken essence

2g

Water celery

Proper amount

step

1. Cut the tofu into small pieces and soak it in light salt water for about 20 minutes.

2. Shred celery, slice ginger and pat garlic flat for later use.

3. After washing grass carp, cut it into pieces about 3 cm wide.

4. Add cooking wine and salt to the fish pieces and marinate for 20 minutes to taste.

5. Marinated fish pieces are covered with starch.

6. Pour the oil into the pot and heat it to 60% heat. Put the fish pieces in the oil pan and fry until golden brown.

7. Pour an appropriate amount of oil into the pot, add pepper cooling oil, and heat the oil to 70% heat. Add ginger and garlic and stir-fry until fragrant.

8. Add Pixian watercress, bean paste and stir-fry red oil on low heat.

9. Add the right amount of broth or boiling water.

10. The fire boiled into spicy soup.

1 1. Put the fish pieces in the pot.

12. Change to low heat and stew for about 5 minutes.

Add tofu and celery.

14. Continue to simmer for 5 minutes, gently push with a shovel, and add sugar and chicken essence to taste.

skill

1. Tofu is soaked in salt water in advance, and it is not fragile when stewed.

2. Marinate the fish pieces with salt and cooking wine to taste and remove the fishy smell.

3. No salt was put in the end, because Pixian watercress and bean paste are salty, and the fish has been salted in advance. ...