Practice and steps of catfish stew tofu

1

A catfish about 2 kg, washed and cut into pieces, marinated in cooking wine for a few minutes to remove fishy smell.

2

Cut tofu into pieces for later use. Be careful not to choose tofu with internal fat. Choose a slightly older hard tofu. Water tofu will not be cooked in hot pot, but it will become a pot of tofu brain after being cooked for a long time.

three

Slice ginger and garlic, dice one green pepper and one green pepper respectively, cut green garlic into long sections, and cut dried pepper into powder for later use;

four

Pour half a pot of oil into the pot. When it is 80% hot, first add ginger slices and garlic slices, and then add dried peppers to stir fry;

five

When the pepper changes color, stir fry the catfish a few times until the color turns white. Add two spoonfuls of salt, two pots of spatula vinegar, two spoonfuls of bean paste and chopped pepper sauce, and stir well.

six

Pour half a pot of water, similar to boiling soup, just enough to drown the fish.

seven

Add tofu, cover the pot and bring to a boil. Then, change to medium-low fire and simmer for 20 minutes. Remember not to be afraid of overcooking. As the old saying goes, tofu rolls over a thousand fish, and fish tofu is not afraid of cooking. The more you cook, the more tender it is, and the more delicious it is.

eight

Add a small amount of chicken essence, then pour it into a hot pot, leave a small amount of base oil in the wok, pour in diced green pepper and green garlic leaves, add a small amount of salt, stir-fry it slightly, and put it into a hot pot to eat.