Stewed Stinky Dai Yuan with Angus Fish
The first time I had this dish of stinky tofu with angus fish was in 06, in my husband's hometown - Gaoyou, Yangzhou, Jiangsu Province! Since I was a kid, I've always loved angus fish and stinky tofu, so I would never pass up a dish made from these two ingredients in one! When I came back to Nantong, I couldn't get enough of its flavor, so I tried to make it at home and it gradually became my specialty! I hope you won't be amused if I share this with you today!
Ingredients ?
Oncorhynchus mykiss 4
Stinky tofu (ancestor brand) 2 boxes
Scallion, ginger, garlic moderate
Materials wine 2 tablespoons
Soy sauce, soy sauce, 1 tablespoon
Salt, rock sugar, chicken moderate
Pixi County Bean Sauce ? Moderate amount (according to the taste of each person to add)
Water moderate amount
Angshi fish stewed stinky Dayuan practice ?
Slaughter and wash the fish and set aside
Because the stinky tofu cubes of Zu Ming are very thick and easy to deep-fry, so change the knife and cut them into stinky tofu cubes with a thickness of about 1cm and set aside.
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Pour canola oil into the pot, turn on the heat, when the oil is hot, add the stinky tofu for deep-frying, until both sides are golden brown, then pull out and drain the oil.
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Put a moderate amount of oil in the pot, and when the oil is hot, put onion, ginger, garlic and stir-fry a little bit to get the flavor.
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Then put the fish directly into the frying pan to stir fry the fish on both sides.
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Take a clean casserole, the fried stinky tofu spread in the bottom of the casserole, and then the fried fish spread in the stinky tofu, and then previously prepared wine, soy sauce, soy sauce, icing sugar, Pixian bean paste into the casserole, and add the right amount of water, turn on the high heat until it boils to a simmer, then change to low heat stew.
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After the fish stewed, put in the appropriate amount of salt, and then change the fire to collect the soup, to be thick soup sprinkled with chopped green onion and chicken essence can be.
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