Frozen Tofu Stewed Fish

Name: Frozen Tofu Stewed Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g carp; 100g frozen tofu; 1 tablespoon oil; 1 tablespoon salt; 3 slices ginger; 2 cloves garlic; 1 piece star anise; 2 tablets Cinnamon; 2 tablets Bay leaf; 10 capsules pepper; 1 tablespoon Doubanjiang; 15ml Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Chicken Essence; 1 tablespoon Sugar; 5 Dried red chili; Some water

by Wandering stars

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

One or two pieces of tofu are often frozen in the refrigerator. After the tofu is frozen, there is almost no loss of nutrients such as protein and calcium. The voids inside are like sponges, and the taste is also elastic. Frozen tofu and fish are stewed together, and the soup is completely absorbed by the frozen tofu. When eaten in the mouth, it will turn into a delicious soup, which tastes particularly delicious.
Frozen tofu has the characteristics of more pores, rich nutrition, and less calories, and will not cause obvious hunger. It is an ideal diet food for obese people. Frozen tofu is a good slimming ingredient.

Frozen Tofu Stewed Fish

1. After the fish is cleaned, put on salt and cooking wine and marinate for 15 minutes

2. Frozen tofu thawed

3. Prepare ginger, garlic, star anise, cinnamon, pepper, dried red pepper, etc.

4. Heat oil in the pan and add the fish

5. Fry the fish until golden on both sides

6. Put it in a bowl and set aside

7. Leave the bottom oil in the pot, add various ingredients and fry until fragrant

8. Enter Pixian Douban

9. Stir-fried red oil

10. Put the fish in the pot

11. Add appropriate amount of water

12. Join soy sauce

13. Add soy sauce

14. Add white sugar

15. Add cooking wine

16. Add frozen tofu, boil on high heat, then simmer for half an hour on low heat

17. Add salt to taste

18. Finally, add chicken essence and put it in a bowl and you can eat it

Tips:
1. Before frying the fish, marinate it with salt and cooking wine for a while, to remove the fishy, and the fish skin is not easy to break when frying;
2. Bean paste, light soy sauce, and dark soy sauce all have a salty taste, so put less salt at the end.