How to make soft, tender and fragrant tofu and fish belly in a pot, which is easy to digest and can be eaten with rice?

The special delicacy Huahua is here to share with you today is a delicious and delicious tofu and fish belly pot. The fish belly is usually a fish body with the head and tail removed. It tastes delicious and plump. Then add fried golden tofu cubes and stew it over medium heat. Even the soup base is particularly fragrant.

Tofu and fish belly stew food preparation: 500 grams of fish belly, rice wine, salt, black pepper, corn flour (pickled fish belly), soy sauce, oil, sugar, salt, rice vinegar, water (stewed fish Sauce) A piece of winter bean curd, an appropriate amount of ginger slices, 4 cloves of garlic, dried chili peppers 5 methods: Step 1

Wash and slice a pound of fish belly, put it in a bowl and put it into a bowl Add a spoonful of rice wine, a small amount of black pepper, a small spoonful of salt and an appropriate amount of corn flour, mix thoroughly and marinate for 10 minutes. Step 2

Use the marinated fish belly time to slice an appropriate amount of northern tofu. Add an appropriate amount of vegetable oil to the wok, add the tofu cubes, maintain medium heat, and fry the tofu cubes. Fry one side for a minute and then flip it over. After frying the tofu for three to four minutes, you can pick it up and put it on kitchen paper to drain the oil and set aside. Step 3

Use the remaining oil from frying the tofu, put the fish belly in, quickly roll it into boiling oil, scoop it up and set aside. Cut 3 shallots into strips, then cut into three slices of ginger, prepare 4 cloves of garlic and five or six dried chili peppers, and sauté them in boiling oil until fragrant. Step 4

Use 2 spoons of cooking oil, 2 spoons of light soy sauce, a spoonful of sugar, an appropriate amount of salt and a small amount of rice vinegar. Mix it with an appropriate amount of cold water to make a bowl of sauce. Put the fried tofu into the pot, then pour in the sauce and stir-fry evenly. Add the fish belly pieces and simmer over medium heat for 8-10 minutes. During this period, you can use a frying spoon to gently push it from the edge of the pot to the center without spreading the fish.

Sprinkle an appropriate amount of scallions on the pot to bring out the aroma, then serve. The tofu and fish belly pot made in this way is taken out and set aside. Cut 3 shallots into strips, then cut into three slices of ginger, prepare 4 cloves of garlic and five or six dried chili peppers, and sauté them in boiling oil until fragrant. It reflects freshness, tenderness, softness and smoothness, which is perfect for meals and nutritious and refreshing.