Braised Tofu with Fish Sauce and Chives
1.
After eating the fish, pour the juice into the pot, cut the tofu into pieces and soak in the pot with the fish juice for two hours, then put the tofu and the juice in the refrigerator overnight;
2.
Cut the green onion into sections, cut the chili into circles, and cut the ginger into shreds. Bring to a boil over medium-low heat. Put 2 tablespoons of vegetable oil. Add the green onions and boil well;
3.
Put the onion and the oil separately, look, the oil has turned green and fragrant;
4.
Boil the pot again, put the scallion oil and ginger shreds in the pot, remove the tofu from the box, and slowly fry it until golden brown on both sides over medium heat;
5.
Pour the fish juice in the box. When the juice is not enough, heat about 3 tablespoons of water, add 1 tablespoon of light soy sauce, 1 teaspoon of fish sauce, and 1/3 teaspoon of pepper to add flavor, but the original fish juice is not enough. Yes, the medium and slow fever is about 10 minutes;
6.
Finally, pour the chili rings and the simmered onion, turn it over a few times, and it will come out of the pot. One word: incense.
Tips:
The tofu is very tasty after soaking.
