Stewed tofu with hairtail

Stewed tofu with hairtail

Introduction:

"Only northerners can make it. But it's also the first time that I'm a northeastern to cook and eat. On Mother's day, I tried it. A big plate of hairtail and tofu was swept away by my family. "

Production steps:

Step 1: wash hairtail and cut into sections. Remove moisture with kitchen paper

Step 2: cut the bean curd into pieces of moderate thickness, and fry in the pan

Step 3: fry both sides a little yellow, do not put oil, shape can be

Step 4: take out the spare

Step 5: cut green onion, ginger and garlic well

Step 6: mix old soy sauce, raw soy sauce, cooking wine, salt, vinegar, sugar and white pepper into sauce

Step 7: put oil in the pan, the amount of oil is a little more than fried vegetables, fry fish on both sides

Step 8: the frying oil is just used up

Step 9: put oil in the pan, saute shallot, ginger, garlic and soy sauce

Step 10: put tofu first

Step 11: put more hairtail

Step 12: add the juice

Step 13: simmer for about ten minutes, collect the juice and turn it gently in the middle

Step 14: take out the pan and serve. Sprinkle with chopped green onion or coriander

Step 15: with rice, it's quite a meal

Materials required:

Hairtail: one jin

Tofu: one jin

Scallion: right amount

Ginger: right amount

Garlic: right amount

Large material: moderate amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Vinegar: right amount

Sugar: right amount

White pepper: moderate

Precautions: 1. If you want tofu to taste better, you can add more water and salt, and stew for a while longer than this time; 2. If you like a slightly heavier taste and have enough time to make, you can submerge tofu and hairtail with salt before making.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original