Ankang fish stewed tofu

Main ingredients

Ankang fish 2

Subsidiary

Tofu scallions, ginger, garlic, red pepper, salt, cooking wine, lard, peppercorns, spices, bean curd sauce, white vinegar, sugar, peanut oil

Ankang fish stewed tofu practice steps

1.? Main ingredients: 2 monkfish

2.? Side ingredients: tofu, green onion, ginger, garlic, red chili pepper

Seasoning: salt, cooking wine, lard, peppercorns, dashi, bean paste, white vinegar, sugar, peanut oil

3.? Ankang fish chopped into large pieces

4.? Ankang fish chopped into large pieces, blanching, be sure to use cool water into the pot, the water with a little salt, cooking wine

5.? Blanch well after fishing out with water to remove the surface of the floating foam

6.? Add a proper amount of peanut oil and a small amount of lard to the pot, and stir-fry the peppercorns, dashi, green onions, ginger, garlic, red chili peppers and sugar

7.? Add a small bowl of bean paste stir-fry, stir-fry sauce is the key, be sure to stir-fry fragrant, and can not paste, stir-fry red oil for good

8.? Pour a little vinegar into the pot, cooking pot, immediately add the right amount of water, add the right amount of salt and cooking wine

9.? Add the blanched monkfish pieces to the pot

10.? Tofu pieces evenly yards on top of the fish do not move

11.? Cover the pot with a lid, medium heat stew for half an hour, the last big fire juice can be

Tips

1, blanching fish pieces must be cool water in the pot, so that you can force the blood, reduce the fishy taste;

2, frying the sauce must be slow and low-fire stir-fry, stir-fry flavor, stir-fry red oil for good;

3, stewing with a slow medium fire, it is best to collect the juice over a large fire, the soup do not all The best way to do this is to make sure that you have a good meal, and that you have a good meal.