Hello everyone! The delicacy I will introduce to you today is braised fish belly and yuba!

The belly is the part of the fish near the belly. It is the softest and weakest part of the fish. It has no bones, tastes very smooth and tender, and is easy to digest. In Cantonese, it is also called "啖啕肉", which means there are no bones and every bite is pure meat. Fish belly is rich in unsaturated fatty acids. The meat is plump, tender and smooth, nutritious and delicious. Both adults and children like to eat it. Fish belly with yuba is a Hakka dish that is very popular among Cantonese people. The fish meat is delicious, the yuba is delicious, the ingredients are homemade, and the preparation is simple.

Required ingredients

Grass carp belly, yuba, ginger, garlic, onion, salt, light soy sauce, dark soy sauce, MSG, cooking wine.

Specific methods

The fish belly you just bought may be stained with fish scales, blood, etc., so it needs to be cleaned. Break the yuba into small pieces and soak it in warm water for about 15 minutes. Do not soak it in boiling water, because it will easily break the yuba. At the same time, also clean the ginger, garlic, and onions, and cut them into pieces for later use.

Heat oil in a pan, sauté the ginger and garlic first, then pour in the fish belly and fry slowly over low heat. At this time, you can pour in some cooking wine to remove the fishy smell. When both sides of the fish belly are fried until golden brown, pour in the yuba and appropriate amount of boiling water, add salt, light soy sauce, and dark soy sauce, stir-fry gently, then cover and simmer for five minutes.

When the fish belly and yuba are almost cooked, add chopped green onion and MSG, turn up the heat to reduce the juice, then turn off the heat and serve on a plate.

This is the fish belly and braised yuba dish. Isn’t it very simple to make? This dish is golden in color, the fish belly is tender and flavourful, and the yuba is chewy. The deliciousness of the fish belly and the bean flavor of the yuba combine to form a unique taste that you will never forget. This dish is not only delicious, but also very nutritious. Fish meat is rich in high-grade protein, and yuba also contains a variety of minerals and high-quality calcium, so the nutritional value of the two will double when paired together. This "fish belly braised tofu" is delicious and nutritious, and both adults and children will rush to eat it.

To summarize:

1. This is a home-cooked dish. Many people use fish instead of fish belly. Although there is no problem, the taste is still a bit lacking and you can’t taste the fish belly. It has that fragrant, tender and soft feeling, and there are fish bones, so you have to be careful when eating it. It is smart to eat fish, but you must be careful when eating fish. Fish bones stuck in the throat will not be comfortable at all. Tips: What to do if fish bones get stuck in the throat? Go to the drug store to buy vitamin C tablets and put them in your mouth. The fish bones will soften after a while. This is much better than using vinegar.

2. After deep-frying, the yuba is soaked and boiled in water. It is crispy on the outside and soft on the inside. It has a unique flavor. It is different from the taste we usually soak in water. The fish is easy to cook, so the frying time is longer. It can’t be too long, 8 minutes is enough