Braised Tofu with Grass Carp Skin

Braised Tofu with Grass Carp Skin

1. Separate the green onion from the green onion leaves, chopped green onion, mince the ginger, and cut the chili into circles.

2. Cut the grass carp skin into small strips 1 and a half to 2 cm, and soak in salt water for 10 minutes.

3. Put the tofu into the pot and cook for about 5 minutes. Don't shovel it and cook it over medium heat. Cook it well and drain the water for a while.

4. After soaking the grass carp skin in salt water, drain the water and sprinkle a little cornstarch and mix well.

5. Add oil to the hot pan, then fry the grass carp skin. Just fry it over high heat and then turn to medium heat.

6. Fry until both sides are crispy and golden. The fish skin contains a lot of oil. Don't use the remaining oil after frying.

7. Heat the casserole and add a little oil to saute the scallion white ginger.

8. After sauteing, add proper amount of boiling water to boil the tofu and grass carp skin.

9. Then add the light soy sauce. There is no salt here, and the salty sauce is all seasoned with light soy sauce.

10. After seasoning, cover and simmer for 10 minutes on medium and low heat. You need to shovel the bottom of the pot halfway to prevent it from sticking to burnt.

11. Add chicken powder and carrots when the stew is done.

12. Turn off the heat and sprinkle with green onion and chili rings and cover for 1 minute.

13. Recent photo.

Tips:

① Soaking fish skin in salt water is the effect of removing fishy.
② Blanch the tofu to remove the green bean flavor.
③It tastes better when it is seasoned.
④Boiled water must be added to the casserole, hot and cold will damage the pot.