The specific methods and steps are as follows:
1. Add a proper amount of salt and soy sauce to the fish head and stir well. Soy sauce is not much, but a little, which replaces the umami effect of monosodium glutamate.
2. Add starch and mix well. When fried, it is fragrant outside and tender inside. The juice inside is locked inside, so the fish is not easy to spread and stick to the pot.
3. fry the tofu until golden on both sides, and remove it for later use. Tips for frying tofu without sticking to the pan: pour oil after the pan is hot, and the oil temperature is about 70% hot. When chopsticks are put down, you can see bubbles. You can put them down and put them gently along the side of the pot. Be careful of oil leakage!
4. fry the fish head in the oil on both sides, which is also slightly yellow, and remove it for later use.
5. Pour off the excess oil, leave a little fried garlic, ginger and red pepper, and put some salt. Grandma says this kind of food tastes better, too.
6. Add the fish pieces and stir-fry them for later use. Then pour in the tofu just now, add salt and stir well. Stir-fry separately, and add salt in this step to make the tofu salty, because the fish head is the first step to add salt.
7. Then stir fry together for half a minute. Add cooking wine and a few drops of soy sauce to half a bowl of water, and pour it on the pot.
8. Stir well and cook for 3.4 minutes. Add coriander before taking out, stir well and cook for about 1 min. This step can make the taste of coriander blend into the dish.
Then you can cook the finished product. Fish and tofu are delicious and tender.