Grilled Barracuda with Frozen Tofu
by Winter loach
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Barracuda has its gills and internal organs removed, especially the black membrane in the abdomen is very fishy, so it must be removed. Throw and wash the thawed frozen tofu once, and dry the water
2. Sliced ginger, garlic, green onion
3. Put a little oil in the pot and stir the frozen tofu with a little burnt side, so that it will not break easily when it is cooked. And then put it out for use
4. Put a proper amount of oil in the pot, add pork belly slices, stir-fry to get the oil, some shrinkage, add ginger slices, green onion, cinnamon, star anise, bay leaves, low heat to fragrant, then add garlic slices, stir up the aroma. , Don’t stir the garlic too burnt, otherwise it will taste bitter
5. Add the barracuda. The barracuda is bigger and cut into two sections.
6. Add vinegar, cooking wine, light soy sauce, braised shrimp sauce, dark soy sauce, and stir fragrant. Then add beer, appropriate amount of water, and the fish is about to be over, add a small chili, 3 grams of sugar, bring to a boil on high heat, turn to medium and low heat, and cook for 30 minutes
7. Add salt, chicken essence, and frozen tofu in the second half of the cooking process, continue cooking until the soup thickens, and the tofu and fish are taken out
8. Use a colander to scoop out the miscellaneous ingredients in the soup, and add water to the starch on a low heat to make the soup thicker. Just drizzle with sesame oil
9. Just pour the soup on the fish tofu
