Braised Wasp Fish with Pickled Pepper and Tofu
1.
Prepare all materials. Wash fish and tofu, cut capers, green onions, and garlic sprouts into small sections, slice sauerkraut, ginger and garlic, shred pickled peppers, and cut tofu into small pieces
2.
Marinate fish with salt, cooking wine, oyster sauce, light soy sauce and sugar for 30 minutes
3.
Soak the tofu in salt water for a while, so that it will not fall off or become hard when you cook it, and the taste will be smoother and more delicious.
4.
Put oil in the pan, add tofu, fry until both sides are slightly yellowed, set aside
5.
Add more oil to the pan, cook it with ginger, onion and garlic, add the fish, and fry until the sides are slightly browned
6.
Pour in the fried tofu, add capers, sour rice head, chili sauce, fermented bean curd, pickled peppers, tomatoes, and pour in some boiling water
7.
After the high heat is boiled, turn to medium and low heat and cook for 10 minutes until the soup base is thick and fragrant. Add a little salt and chicken essence to taste
8.
Put it into a bowl and sprinkle with chopped green onion and coriander
Tips:
1. In the final simmering, add enough soup to the soup at one time, and then simmer until the soup base has a thick feeling.
2. The fish should be marinated first, so that the fish will be more tender and taste better.
3. The boiling water must be used for boiling fish. Cold water will shrink the fried fish meat and lock the umami taste.
