Wujiang Tofu Fish

Ingredients:

1 kg of fresh Wujiang Fish, 500g of Wujiang Tofu.

Seasoning:

Adequate amount of bean paste, salt, MSG, five-spice powder, pepper, glutinous rice cake pepper, lard, ginger, garlic, onion, fresh soup, etc.

Knife shaping:

Scrape off the scales of the fresh fish, disembowel the fish, remove the internal organs and wash it, then apply flower knives on both sides; cut the tofu into 4 cm cubes, boil them in boiling water and drain the water; Slice ginger, garlic, and scallions into 2.5 cm long sections; cut bean paste into fine pieces.

Cooking method:

Cook. When the lard in the pot is 60% hot, cook the glutinous rice cake peppers. Add the bean paste to make it fragrant. Then add ginger, garlic slices, fresh soup, five spice powder, pepper, MSG, etc. to season. Add the fish and tofu to the pot. Cook over low heat for about 10 minutes. When cooked, add green onions and serve.

Flavour characteristics:

The meat is smooth and tender, with a pure spicy flavor. This dish is a Zunyi Wujiang dish with local flavor.

Technical tips:

Do not use high heat when cooking.