Stewed tofu with fish in beer

Stewed tofu with fish in beer

Introduction:

Production steps:

Step 1: wash grass carp, cut into pieces the size of mahjong, and marinate with 1 tablespoon salt.

Step 2: wash the tofu and cut it into pieces.

Step 3: crack ginger, cut garlic into small pieces and set aside with scallion.

Step 4: mix chili oil, bean paste, a little vinegar and sesame oil into juice and set aside. Cut dried chili into small sections and set aside.

Step 5: put a little oil in the frying pan, heat it up, pour in 3-5 ingredients and stir fry until fragrant.

Step 6: add appropriate amount of beer, stir fry the flavor, pour in the fish and stir well.

Step 7: add 1 tablespoon of soy sauce, stir well and pour the whole bottle of beer.

Step 8: bring to a boil over high heat, add tofu, add a small spoon of salt and chicken essence, bring to a boil, turn to low heat and simmer slowly.

Step 9: stew until the soup is thick. Sprinkle pepper powder, pepper powder and chopped chives.

Materials required:

Grass carp: one

Tofu: 9 yuan

Ginger: two large pieces

Garlic: 2

Scallion: 3 sections

Dried pepper: some problems

Beer: one bottle

Homemade chili oil: 2 tablespoons

Pixian Douban: 2 tablespoons

Vinegar: a little

Sesame oil: a little

Salt for salted fish: 1 tablespoon

Veteran: a large spoon

Chinese prickly ash powder: 1 tablespoon

Pepper: 1 tablespoon

Salt: one teaspoon

Chicken essence: a small spoon

Note: the method of homemade chili oil: http://home.meishichina.com/space-54288-do-blog-id-79057.html

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: sour and salty