Braised Tofu with Fish Belly
1.
Cut the fish belly into pieces, and cut the tofu into pieces of the same size.
2.
Mix flour and water into a yogurt-like paste, and the fish belly will be fried and golden brown. If you don't master it, just pat dry the starch and fry it. Fried tofu is golden on both sides.
3.
Pour out all the oil from the fried fish in the pot without leaving it. Stir fry with green onion, ginger, garlic and five-spice powder to create a fragrant flavor. Put light soy sauce and soy sauce in yellow wine and white sugar, add boiling water, and bring to a boil.
4.
Add the fish belly and tofu and bring to a boil.
5.
Add salt and cook on medium-low heat until the water is slightly dry.
6.
Collect the juice over the fire. The soup is thick.
Tips:
Cooking fish like this is more homely. You can cook many kinds of fish, even if you don’t put tofu, single-seared crucian, octopus, flat fish, etc. But there are some points that must be known.
1. Both fish and tofu must be fried;
2. The scallion, ginger and garlic should be fry for a moment, and the five-spice powder is also in this link. The five-spice powder fried in oil tastes particularly good;
3. Put soy sauce and soy sauce in yellow wine and white sugar, add boiled water, and be sure to boil it. After boiling, the flavor of soy sauce and rice wine is gone, only the fragrance;
4. Bring to a high fire first, then medium-to-small fire, and finally collect the juice on a high fire, so that the soup will have a sticky feeling, and the fish and tofu can be very tasty;
5. This dish is home cooking, specifically braised. Braised dishes are not set in stone. You depend on what ingredients you use. For pork, beef, and sheep, soy sauce and salt are heavier. But for seafood, Hexian can't! Make sure it is light braised. The color is light and rich. Unless you love thick oil red sauce.
