Fish with bean curd

Fish with bean curd

Introduction:

Production steps:

Step 1: cut off the head of the fish, cut open from the middle, take out the bone, as long as two pieces of fish.

Step 2: put the fish into the basin, add a little cornmeal and an egg white, and grasp well. To be used.

Step 3: pour a box of inner fat tofu into the soup basin, add a little salt, steam in the drawer for ten minutes, and pour out the excess water.

Step 4: a little bean paste.

Step 5: onion, garlic, pepper section a little.

Step 6: heat the oil in the pan, stir fry two spoonfuls of bean paste to get the flavor and red oil, add boiling water to boil for five minutes, remove the residue with a colander, and then add the fish fillets.

Step 7: when the fish becomes white and floating, add a little sugar and chicken essence, remove from the pan and pour into the steamed bean bowl.

Step 8: Sprinkle with onion and garlic.

Step 9: heat up the oil in another pot, add pepper and pepper, stir fry the flavor, pour it on the scallion, and then sprinkle with chopped peanuts.

Materials required:

Grass carp: 2 jin

Inner fat tofu: a box

Douban sauce: 2 teaspoons

Sugar: right amount

Chicken essence: appropriate amount

Egg white: right amount

Raw powder: appropriate amount

Note: 1, to use live fish, fillets to slice a bit larger. 2. Douban sauce is very salty. Pay attention to the use of salt. 3. The residue must be removed, otherwise the taste will be affected.

Production difficulty: ordinary

Craft: Stew

Production time: 20 minutes

Taste: slightly spicy