Stewed silver carp head with preserved pork and frozen tofu

Stewed silver carp head with preserved pork and frozen tofu

Introduction:

"I often stew silver carp head with bean curd, but I haven't stewed it with frozen bean curd. Today, I use frozen bean curd, add a few pieces of Tujia bacon, and put some old Ganma Douchi. It's really delicious! It's very chewy to stew tofu after it's frozen! "

Production steps:

Step 1: get ready to eat

Step 2: remove impurities from silver carp head, wash, heat oil, fry thoroughly on both sides, and remove

Step 3: cut frozen tofu into pieces

Step 4: slice the bacon with warm water,

Step 5: take the casserole and put in the fish head

Step 6: put down the frozen tofu

Step 7: add Bacon

Step 8: add water, ginger, scallion, cooking wine, fresh smoke

Step 9: add Laoganma Douchi

Step 10: bring to a boil and simmer for 25 minutes

Step 11: add salt, pepper, chicken essence, stew for 3 minutes

Materials required:

Silver carp head: 800g

Frozen tofu: 1 piece

Oil: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Bacon: right amount

Laoganma spicy Douchi: right amount

Fresh: moderate

Chicken essence: appropriate amount

Pepper: right amount

Notes: 1. Laoganma Douchi is spicy, put it according to your own needs. 2. You can also make this dish with tender tofu

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh