Fish-flavored Crispy Tofu
1.
North tofu cut into strips about 5cm in length, 1cm in width, and 1cm in thickness
2.
Sprinkle a little bit of salt on the surface of the tofu and marinate for 10 minutes (not too much, just pinch it with two fingers, the purpose is to get the bottom taste, and the second is to remove some water to remove the beany taste)
3.
Dice green, red and yellow peppers
4.
Chopped chives and garlic
5.
Add sugar, rice vinegar, light soy sauce, oyster sauce and water to the bowl to make a bowl of juice for later use
6.
Add oil to the pot and heat to 50 or 60% heat, add tofu strips
7.
Fry until the surface is shaped and you can get it out
8.
Add a little bottom oil to another pot, heat the pot with cool oil and stir in the Pixian bean paste and stir-fry the red oil
9.
Add green onions and chopped garlic, stir fry for aroma and cook into cooking wine to remove fishy
10.
Pour the juice into a bowl and boil for 1 minute
11.
Add the crushed bell peppers and hook into the water starch to make fish-flavored juice
12.
Heat the oil in the pot again to 70-80% hot, pour in the tofu strips and fry them until the surface is dark yellow, remove them (be sure to deep-fry until the surface is crispy)
13.
Quickly pour in the fried tofu and stir well to get out of the pot
14.
Sour, sweet, salty, spicy, crispy skin, soft and glutinous inside, it's best to eat while hot
Tips:
1: Sprinkle a little salt on the surface of the tofu, not too much, just pinch it with two fingers, the purpose is to get the bottom taste, and the second is to get some water to remove the beany taste.
2: The first time the tofu is fried, the oil needs to be 40 to 50% hot, and the tofu can be removed after it is shaped. For the second frying, the oil temperature should be increased to 70% or 80% hot, and the surface of the tofu must be deep-fried until it is crispy.
3: Fried tofu and making fish sauce should be operated at the same time.
4: Pixian Doubanjiang is known as the soul of Sichuan cuisine. Produced in Pixian County, Sichuan. Located in the middle of the Chengdu Plain, Pixian County is rich in rice, wheat, rapeseed, pea (broad beans), hemp, etc. due to the benefits of irrigation from Dujiangyan. The bean paste here is of good quality. The bean paste made from it as the main raw material is oily and red, the petals are crispy, with a heavier spicy flavor, sweet and delicious. In addition to being used as a seasoning, it can also be used alone with rice. Mix it with cooked oil for better taste.
