Braised Tofu with Vermicelli and Loach
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. An appropriate amount of frozen tofu is thawed and removed, and then divided into two with a knife to squeeze out the moisture in the frozen tofu, and serve as a plate.
2. Cover an appropriate amount of loach with a grate, sprinkle an appropriate amount of salt, stun the loach, pour the water at 80 degrees, and scald the loach to death. Use a dishcloth to remove the mucosa on the surface of the loach, cut the belly of the loach, and wash off the internal organs for later use.
3. Heat in a clay pot, add a proper amount of lard, sprinkle a proper amount of salt on the bottom of the pan, add the loach, fry slowly on a low heat, and turn it over until it is hard to fry until fragrant.
4. After frying, shovel the loach, add 1 spoon of Erguotou wine, and simmer for 10 seconds. After 10 seconds, add the right amount of water, then pour in the frozen tofu, add the right amount of ginger and salt, cover the pot, turn to a low heat and simmer for 10 minutes.
5. After 10 minutes, turn the heat to the creamy white, then add the sweet potato vermicelli, sink the vermicelli (remember to cut off the fan) into the bottom of the pot, cover the pot, turn to low heat and continue cooking for 15 minutes. After 15 minutes, turn to high heat to collect the juice. When the soup is rich, add the right amount of white pepper and chicken essence, then sprinkle the right amount of wolfberry and green onion, and the deliciousness is ready.
6. Finished picture
