Headless Fish Stewed Tofu
by Kitchen full of love
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. The headless fish remove the internal organs of the belly, scrape off the black film of the epidermis, wash it and set aside.
2. Slice green onion, ginger, garlic, and dried red pepper for later use.
3. Wash the tofu and set aside.
4. Remove the fins and tails of the headless fish, cut into small pieces, add a little cooking wine and marinate for a while, set aside.
5. Use a little bit of crispy fried powder to prepare a paste.
6. Beat the eggs into a bowl, add flour, starch, crispy frying powder, pour in a small amount of beer, and mix well.
7. Put all the headless fish pieces into the egg batter, and let the batter coat the fish evenly.
8. Add oil to the wok, heat the wok and heat the oil and set aside.
9. When the oil boils, add the headless fish and fry it.
10. Deep-fry the fish until golden, remove and serve.
11. Heat the pan with additional oil, and cook with green onion, ginger, garlic, and dried red pepper.
12. Put the fish pieces into the wok, cook with soy sauce, vinegar, dark soy sauce, cooking wine and sugar.
13. Add less than half of the water, add the right amount of salt, and simmer the fish cubes on high heat.
14. Pour the sliced tofu cubes into the pot.
15. Tofu and fish cubes are simmered for ten minutes.
16. Put it out of the pot, huh! The smell is tangy.
Tips:Headless fish is a sea fish, also known as "garlic fish". When you buy it, you can only see the body but not the head. It is said that the head of the fish is poisonous. It has no thorns on its body, the meat is tender, and the meat is as big as garlic cloves. It is very enjoyable when eating. It is especially suitable for children who are afraid of thorns. This fish is cut into pieces and braised in brown sauce with tofu. The taste is very delicious. Or you can add konjac and cook together, with a bowl of white rice, to ensure that you can enjoy it.
