How to cook black fish pot with onion-flavored tofu, which is delicious and tender? Carassius auratus, alias snakehead, raw fish and swordfish, is a carnivorous fish, but the tough crucian carp has honestly become something on the plate in China, with tender meat and few fishbones. Many people like delicious food, which is mostly used to make pickled fish and fillet soup. This time, I will share with you a more delicious new way to eat crucian carp.

Using fresh and delicious tofu and crucian carp as "partners", it is extremely simple to cook a pot of delicate fish with crispy sauce flavor. The fishway is rich and fragrant, but delicious. Friends who like fish must not let go. Bring this crucian carp to the pot, whether it is three meals a day or the festive day of the Mid-Autumn Festival banquet, to ensure that adults and children are scrambling to eat.

Step 1 Crispy perfume Tofu Crucian carp pot needs food: one crucian carp, one piece of tofu, onion, onion, garlic, ginger, millet spicy, pepper, soy sauce, bean paste, oil consumption, rice wine, black pepper and salt.

Slaughter crucian carp to remove internal organs, scrape off the black mucosa left on the surface of the fish with a knife to remove the fishy smell, clean it up, and cut the crucian carp into several pieces. Peel and cut ginger, peel and cut garlic into mashed garlic, wash and cut onions, slice shallots and cut millet into rings for later use. Cut the crucian carp into small pieces, put them into a bowl, add ginger slices, wax gourd slices and garlic, pour in one spoonful of rice wine, two spoonfuls of soy sauce, one spoonful of oil consumption, one spoonful of bean paste and one spoonful of soy sauce, add a proper amount of black pepper and salt, grab well, put in one spoonful of cassava starch, grab well and marinate for 20 minutes.

Step 2: When the fish sinks into the water, wash and slice the tofu, then cook it, pour in a proper amount of vegetable oil, add the tofu, sprinkle a proper amount of salt on the surface to taste, and fry the tofu on both sides with slow fire until golden brown. Heat oil in a pan, add a handful of peppers and stir-fry until fragrant, add chopped green onion, garlic and millet and stir-fry until fragrant.

Spread the fried tofu 5min a stone pot for 5 minutes, then evenly stack the pickled crucian carp on the tofu, add a small bowl of cold water to the excess marinade, stir it, pour it on the fish, cover it, and slowly bake it for 5 minutes over medium heat. Five minutes later, pour a spoonful of pure grain wine or rice wine along the pot cover, continue to bake for ten minutes, then take out the pot, smooth the millet spicy and garlic paste, take a small amount of oil from another vegetable pot, pour it on the garlic to arouse the fragrance, and then sprinkle the onion on it to make a delicious and crispy perfume tofu crucian carp pot.