How to make tofu with diced yellow pepper is full of praise from the whole family. Today, Huahua came to share with you a delicious iron pot stew-braised tofu with yellow pepper. Fish like diced yellow pepper are small, hard and expensive, but they are really delicious. As a northeast person, crucian carp is often tasted, but the fresh flavor of diced yellow pepper is not comparable to this kind of fish. So as long as my relatives want to eat fish, I will buy a few diced yellow peppers and make an iron pot stew, which is especially fresh with soup.

If you buy diced yellow peppers from the market, you must let the vendors clean them up, so that you will be relieved when you take them home for processing. In the case of cooking soup, lettuce, lettuce, Flammulina velutipes, etc. It can be added as a side dish of hot pot, and tofu blocks can also be used as the most versatile food, so that the delicious fish head soup is mixed with bean flavor and tastes more delicious.

Here's how to share with you: prepare diced yellow pepper tofu in advance: 4 diced yellow peppers, onion 1 root, ginger slices, garlic, a spoonful of bean paste, vegetable oil, rice wine, soy sauce, salt and white pepper. Production steps:

The first step is that there is a lot of mucus on the surface of diced yellow pepper, so after buying it and cleaning it for two or three times, pour in steamed fish soy sauce and a little salt, rub it on the fish and marinate it for ten minutes to remove the mucus.

Use this time to prepare seasonings in advance. Cut the tofu into large pieces, and then cut the appropriate amount of onion, ginger and garlic for later use. Stewed tofu is very fragile, so there is no need to reinvent the wheel. It is suggested to fry the tofu for about 4-5 minutes before stewing until the appearance is golden yellow. In that case, the tofu will not be easily broken, and the tofu that penetrates into the soup will be crisp and fragrant.

The third step is to fry the remaining tofu, bring it to a boil, and then add onion, ginger and garlic to fry until fragrant. Then pour in a spoonful of rice wine, a spoonful of bean paste and a proper amount of soy sauce, and stir well. Pour in some warm water and bring to a boil.

Step 4: After boiling, pour in the diced yellow pepper. Here, remember to wash the freshly pickled diced yellow pepper again, so that the sticky fish can be washed clean. Put it in the pot and keep it simmering for 5-6 minutes. During this period, you can gently push the fish with a wooden shovel without excessive stir-frying, and the soup is enough, so it is not easy to paste the bottom.

Step 5: When the time is up, add the previously fried tofu and taste the soup at this moment. Consider adding sugar and salt as appropriate. Stew for another five minutes, then pour in a little white pepper. Just cut shallots, at this time, some green leaves will be sprinkled in, and they can be served out after turning off the fire. Can't you see tofu in the picture? Hee hee, because of the plate setting, I spread the tofu on the bottom of the basin, and then put the fish in it, so that when I eat it, I will swallow a fish beautifully first, and then taste the refreshing tofu.