Braised Tofu Fish (improved Creative Dish, Also Known As Boiled Tofu Fish)
1.
Add an appropriate amount of water to the pot and boil it, and use it to blanch the tofu later.
2.
A silver carp is about three and a half catties, and the fish bones are chopped into a length of about four centimeters. Chop the fish head in half and cut the chin into four pieces. Cut the meat from both sides of the fish spine into fish fillets (knife is not good, cut into pieces with a length of 4✕1 cm). The belly of the fish has thick spines, and cut into strips about two centimeters wide along the thick spines.
3.
Soak in clean water for two or three minutes and repeat the cleaning process twice to remove blood.
4.
Drain the water and set aside.
5.
Drain the fish, add a 5 cm diameter spoon, half a spoon of soy sauce, and two spoons of rice wine (you can buy it, you can also brew it yourself. If you want to learn, you can read my recipe to make rice wine. You can also use rice wine, cooking wine, and white wine. The deodorizing ability decreases in order of order). Rub well to remove the fishy.
6.
Six or seven green onions are about 30 cm long. There are four or five pao gingers with a diameter of one centimeter and a length of about four centimeters. There are about three or four pickled peppers with a length of four centimeters. (You can choose the variety and amount of pickled peppers according to your taste. Choose red pickled peppers for softer ones, and yellow millet hot pickled peppers for more exciting ones). There are about ten dried peppers about four centimeters long. A piece of ginger with a diameter of about one centimeter and a length of about two centimeters, and about six or seven cloves of garlic.
7.
Just pat the ginger and garlic into pieces, soak the ginger and pepper, pat and cut into fine grains of about 2 mm. Cut dried chili into one-centimeter sections, and green onions into four-centimeter sections.
8.
Add one-fifth of the sliced ginger and pickled peppers to one-third of the bean paste of a five-centimeter-diameter soup spoon, mix well and marinate for about five minutes.
9.
A piece of old tofu about 12✕8✕6 cm in length, width and height.
10.
Cut into pieces of 4✕4✕1 cm in length, width and height, wait for the water to boil, add tofu and blanch in water for about a minute.
11.
Put it in a container and drain the water. (Don't leave it for too long, the tofu pieces will stick together after the high temperature recedes)
12.
Add about 50 to 100 milliliters of rapeseed oil to the pot, heat it up, and shake the pot to coat half of the pot wall with oil.
13.
Add the blanched water and drain the tofu and fry until (turn the pan in a circle while placing the tofu, so that after the tofu cubes are placed, the tofu will not stick to the pan even if you don’t shake the tofu too much. A small reminder will explain the reason), and then every 20 Slightly shake the pan for a second or half a minute or so to prevent the fried tofu from sticking to the pan and sticking to the hot pan. (The time varies, about one or two minutes to fry one side, depending on the heat and the amount of oil. Check whether the fry is good or not, pick a piece from the middle and the side for comparison and check)
14.
Fry until golden on one side, turn it over, do the same, and fry until golden on both sides.
15.
Put it into the container and filter the dry oil.
16.
Add about 200 ml of rapeseed oil to the pot on a high heat and heat the oil.
17.
Add ginger and garlic, add dried chili, about 20 peppercorns, about four star anise, and the volume of sand is equal. Stir-fry for about ten to twenty seconds to fragrant.
18.
First add a 5 cm diameter soup spoon, a spoonful of bean paste, stir fry for about 10 seconds, and then add the chopped pickled ginger and pickled peppers. Stir-fry for about half a minute to taste.
19.
One spoonful of soy sauce, three spoonfuls of rice wine (other alcoholic beverages are also available). Just stir well.
20.
Add about 1.5 to 2 liters of water, cover and boil.
21.
When the soup boils slightly, add the cap of the mineral water bottle, three or four caps of salt (finely adjust according to taste), and mix thoroughly. Then add the fish head, fish spine, and fish tail, and cook for about three minutes to boil the bottom soup.
22.
The water boils again.
23.
Add half a bottle of beer, add a cap of mineral water bottle, a cap of chicken essence, and mix thoroughly.
24.
Add the fish fillets.
25.
Spread the fried tofu.
26.
Sprinkle the green onions, cover and cook for about two or three minutes, open the cover and cook for about half to one minute, to disperse the alcohol and leave the aroma of wheat.
27.
Put the pot into the pot.
Tips:
1. Put the tofu in the blanched water and drain it for frying, and shake the pan in a circular motion while placing the tofu cubes, so that after the tofu cubes are placed, the tofu will not stick to the pan even if the tofu is not shaken much, because the pan will not stick to the pan at the beginning. Long stick pot, once the tofu is slightly browned, it will not stick or stick to the pot again.
2. After that, shake the pan slightly every 20 seconds or half a minute or so to prevent the fried tofu from sticking to the pan and the hot pan for a long time to fry (but this time the most important thing is to prevent frying, because the effect of the steps introduced in the previous 1 The problem of sticking pot has been basically solved). (In the red oil tofu and braised tofu recipes, the effect of this step was not emphasized. Now I will explain the reasons in detail.)
3. I won’t go into details about the other contents related to the processing of Ermian Yellow Tofu. If you want to know more about it, please see my two recipes of Red Oil Tofu and Braised Tofu.
4. In the braised tofu fish, the bottom material is fried, the bottom soup is boiled, and the steps are basically the same as my recipe book of boiled fish (also known as pickled pepper boiled fish), except that the time for enlarging the green onion is different, because The cooking time of the two dishes is different, so the order is slightly different.
5. Other things to pay attention to about braised boiled fish, so I won't go into details. If you want to learn more, please see my recipe book of boiled fish.
6. Because a lot of beer is added, there is a step-by-step procedure to open the lid and boil it to disperse the alcohol and leave the aroma of wheat.
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