Stewed tofu with laoban fish
Ingredients: 750g laoban fish, 250g tofu, proper amount of oil, salt, chrysanthemum 100g, onion, ginger, bean paste and cooking wine.
Exercise:
1, an old fish, washed and chopped into cubes.
2. Boil the water in the pot, blanch the old fish, remove and wash.
3. Cut the tofu into pieces, wash and cut the chrysanthemum, and prepare the onion and ginger.
4. Heat the oil in the pot, add the minced onion and ginger and stir fry, and stir fry the bean paste.
5, add the right amount of water to boil, add cooking wine, salt.
6, add tofu and old fish, boil over high fire, stew over low fire for more than half an hour.
7. Add Artemisia selengensis, turn to high heat, stir fry twice and turn off the heat.
Tips:
1, Laobanyu has mucus, which is difficult to clean. Wash and chop it up first, and then blanch it again.
2, the stew time must be long, simmer slowly, roll tofu and fish. Tofu absorbs the delicious taste of fish and tastes better than fish.
3. Artemisia selengensis is finally added, so it doesn't take a long time to stew, just turn it over twice.
Laobanyu
Ingredients: an old fish, 250g tofu, shredded onion, shredded ginger, shredded green bamboo shoots cooking wine, onion, peanut oil, steamed fish black soybean oil, black beans and high-alcohol liquor.
Exercise:
1, Laobanyu took out the internal organs and washed them, and cut a straight knife on the fish.
2. Put some onions and ginger on the fish and marinate it with a little cooking wine for 20 minutes.
3. Cut the tofu into 5 mm thick pieces and put them on a plate.
5. Then put the fish on the tofu, add a little onion and ginger, and sprinkle with black lobster sauce.
6. put it in a steamer and sprinkle with a little white wine.
7. Cover the pot and steam for 15 minutes, then turn off the fire and steam for 5 minutes.
8. Shred onion, ginger and bamboo shoots respectively.
9. Pour out the steamed fish soup, and then sprinkle shredded onion, shredded ginger and shredded bamboo shoots on the fish.
10, pour a spoonful of hot oil and some steamed fish and soy sauce.
Tips:
1, to judge whether the fish is steamed, you can judge whether the fish eyes turn white or insert a toothpick into the thick part of the fish belly. If it can penetrate easily, it means that the fish is completely steamed.
2. Because black lobster sauce is added during steaming, you must put less steamed fish lobster sauce in the end, otherwise it will be too salty.