Anchovy and tofu in casserole

Anchovy and tofu in casserole

Introduction:

"After investigation, we found that the normal name of" Huangjia "in Fuzhou population is anchovy, also known as Pelteobagrus fulvidraco, Saladin, gayazi, yellowfin and yellowthorn bone."

Production steps:

Step 1: one anchovy and one piece of tofu

Step 2: pour the oil into the pan, a little more. If the anchovy is fried on both sides over low heat, take it out for a while and put it in the pot

Step 3: then put the tofu in the pan and fry it

Step 4: put the fried anchovy and tofu into the pot

Step 5: then mix sauce, continue to use the remaining oil in the pot, first stir fry ginger, onion and garlic, then stir fry soybean sauce, then add cooking wine, soy sauce, sugar, add some water, and transfer to Baoli

Step 6: bring the water to a boil over a high fire and turn to a low fire for about 20 minutes. Turn to a high fire to collect the juice (if there is not much soup, don't collect it). Sprinkle some garlic and cover it for a while.

Materials required:

A stickleback: one

Tofu: one piece

Cooking wine: moderate

Soy sauce: right amount

Soy sauce: right amount

Sugar: right amount

Ginger: right amount

Garlic: right amount

Onion: right amount

Note: Sauce according to personal taste, like to eat spicy friends can add some Douban sauce and pepper.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor