Yellow croaker, tofu, chives, ginger, garlic, soy sauce, salt, dried Chili, rice vinegar, chicken essence,

Home-cooked practice of yellow croaker tofu

1. Wash the yellow croaker and use the cutting knives on both sides of the fish (cut diagonally with a knife) for later use.

2. Cut the shallot into small pieces, slice the ginger and replace all the garlic with mashed garlic. Cut tofu into strips of 1cm x 1cm x 2cm, and blanch in boiling water for later use.

3. Heat the wok on a large fire and pour in the right amount of base oil. When the oil temperature reaches 70℃ to 80℃, put the croaker with the flower knife changed into a wok, change to medium heat, fry one side of the fish to golden brown, then turn it over and fry the other side for 4 minutes until both sides are golden.

4. Pour out the remaining oil, then sit the pot on the fire, add a proper amount of lard (or vegetable oil), and when the oil temperature reaches 50 or 60 degrees, add garlic and stir fry for a while. Then add ginger slices and shallots, stir-fry for a while again, and add peppers.

5. Stir-fry the fragrance together, add the fried yellow croaker, pour the soy sauce, cover the pot and stew for 1 minute. Then pour in rice vinegar, gently shake the pot to mix soy sauce and rice vinegar, then pour in 800ml cold water, cover the pot and stew for 5 minutes.

6. Then turn to low heat and stew for another 5 minutes, adding salt and chicken essence. After that, continue to stew for 5 minutes, add tofu, and evenly put tofu into the pot to taste. Be careful not to flip the fish during the stew.

6. After all the soup is put away, you can put in the parsley section or pepper ring and serve.