Prepare ingredients:
Yellow fish, northern tofu, green onions, ginger and garlic, soy sauce, soy sauce, vinegar, sugar, cooking wine, pepper.
Specific method:
1, we generally buy back the yellowtail is frozen, so to eat if thawed in advance, thawed yellowtail hanging to the fish scales, throw open the fish belly to remove the viscera, gills, red meat and black membrane in the belly, remember to black film, red meat to go clean, or the fish will be heavier fishy flavor. The article is followed by tips on how to pick yellowtail, so there is something to see behind.
2, deal with clean yellowtail, knife cut surface, and then marinate with salt, cooking wine and ginger for about 20 minutes.
2, the marinated yellowtail, the surface of the fish with kitchen paper to dip down the moisture, and then both sides of the fish wrapped in a thin layer of starch; hot pan hot oil, into the pan on low heat and slowly fry until both sides of the caramelized, frying fish, remember not to use the pan frying chaotic flipping, 2 minutes later, you can pick up the pan and slowly shaking, so that the hot oil can be fried to the end of the fish and the head of the fish. Early marinated fish and fried fish are in order to later stewed fish when the fish will not be too loose, the fish will be firm and elastic. Frying fish does not break the skin tips, you can see at the end of the article, I did a few summaries
3, fish fried on both sides, if you do not have a lot of oil, then like I do directly into the onion ginger and garlic slowly sautéed out of the flavor; if frying fish when the amount of oil is too much, take out of the fried fish, and then stay in the bottom of the oil sautéed onions, ginger and garlic.
4, onion flavor out, pour in the amount of hot water, the amount of water is basically the same as the fish can be; water fill up the beginning of seasoning, put half a tablespoon of soy sauce, two tablespoons of soybean paste (like the rich flavor of the sauce can be more), half a tablespoon of sugar, a small half a tablespoon of pepper and a little bit of vinegar.
5, choose a piece of northern bean curd, northern bean curd pore is relatively large, easy to absorb the soup, flavored bean curd is also particularly tasty, the tofu cut into thickness of about a centimeter of the block, into the fish soup pot, cover the lid of the soup boiled over high heat, and then turn to medium heat and simmer for 10-15 minutes, during the period of time with the pot of soup poured under the fish, you can let the top of the fish can absorb more soup, better flavored.
6, put a small onion before leaving the pot, cover and simmer for more than ten seconds, and then the fish into the plate; the rest of the soup in the pot can be high heat to collect the soup, and then poured onto the fish.