Hairtail and old tofu

Main ingredients:

Half a piece of old tofu, hairtail 1 strip

Accessories:

Onion, shredded ginger, minced garlic, red pepper, prickly ash, salt, soy sauce and chopped coriander.

Practice:

1. Wash tofu and cut into pieces. Slice and wash hairtail, and cut into sections.

2. Heat the hot oil in a hot pot, add pepper granules, shredded ginger, red pepper and minced garlic, and fry the hairtail section on both sides until slightly burnt.

3. Add the tofu block, add 2 spoonfuls of water, and the water is almost the same as the tofu. Add salt and soy sauce, cover it, and simmer for 5 minutes, then change to medium and small fire 10 minute, without stirring in the middle.

4. When the thick juice comes out, turn it gently, sprinkle with chopped coriander or chopped green onion and minced garlic.

Tips

Of course, it is necessary to remove the internal organs, but there is a layer of peritoneum inside, which is black. Remove it, too.

After eviscerating, the problem of fish scales appeared again. Can the silvery white thing on the surface of fish be eaten or not? No one is sure. I think it's better to remove it. Just brush it with a brush and scrape it with a knife. It's not difficult. The head of hairtail is not delicious, so just cut it off with a knife.

Hairtail has narrow and wide, the wide one looks enjoyable, but the meat is hard and not fresh. Many old people like to eat the narrow kind, which is troublesome to clean up, but it is delicious and tender.

If you want to only cook hairtail without tofu, you can add a little sugar and vinegar to make it with a little sweet and sour taste, which is very good.

If you want to fry hairtail, you should first marinate it with salt after cutting it, then air dry it, or dry it with kitchen paper, otherwise it won't fry. In fact, if it is troublesome, you don't need to marinate it. As long as the surface is dry, sprinkle a few prickly ash, fry it slowly with a small fire, and finally sprinkle salt when you are out of the pot. If it is delicious, hairtail should still be fried, but the wide one is not easy to taste and the meat is tight. It is recommended to wrap it in pulp and fry it, with salt in the pulp.