Fish Spicy Tofu

Name: Fish Spicy Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g South Tofu; 150g Pork filling; Some Corn oil; Some Chives; 5 Pickled peppers; Some Pixian Doubanjiang; Some Sugar; Some Vinegar; Some ginger; Some pepper; Some salt; Some garlic; Some Water starch

by Danini

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Yuxiang tofu is a famous dish in Hunan, one of the eight major cuisines in my country. It is characterized by crispy outside and empty inside, strong fish fragrance, golden color, fishy smell and delicious taste. It is loved by many diners.

I wanted to make this fish-flavored tofu for a long time, and I searched the recipes of various companies. I made some changes and added a bit of numbness. I knew that this dish must be made with southern tofu. Yesterday I went to the supermarket and saw that it was sold. I bought the southern tofu and decided to give it a try. Not to mention, it was really successful after it was done. It was super delicious, spicy, sour, sweet and salty. The taste is really authentic, and it's a good meal. "

Fish Spicy Tofu

1. Prepare the ingredients.

2. Stir-fry the peppercorns with low heat until browned.

3. Use a rolling pin to roll out the minced peppercorns and set aside.

4. Heat the oil in the bottom of the wok, add the minced meat and stir-fry until the color changes.

5. Stir-fry the pickled pepper first, then add the green onion, ginger, garlic and stir-fry.

6. Then add the bean curd hot sauce and stir fry to get the red oil.

7. Add seasonings, rice wine, light soy sauce, sugar, salt, and stir fry.

8. Put an appropriate amount of water.

9. Add the tofu and gently push it evenly. Cover the lid and bring to a boil. Turn to medium heat and simmer until a proper amount of soup remains.

10. Add water starch to thicken the soup until thick silk.

11. Put the aged vinegar before serving.

12. After the plate is made, sprinkle with the fried minced pepper, chives, sweet and sour, spicy, and salty fish-flavored tofu on the top, hehe.

Tips:
1. Because pickled pepper and bean paste are both salty, add less salt.

2. Add the right amount of water in the middle, just below the tofu.

3. The vinegar should be put on last, and the taste of vinegar will fade when it is put early.