Home-style Braised Fish
by yyyj
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the grass carp and remove the tail, chop large pieces, add a spoonful of cooking wine and a little white pepper, mix well and set aside. (Fish heads can be added according to personal preference. In this practice, the fish heads are reserved for other purposes)
2. Chop the ginger, garlic, and soaked chili for later use, and a tablespoon of bean paste for later use.
3. Cut old tofu into large pieces and set aside.
4. Add an appropriate amount of sweet potato starch to the fish cubes, and grab the egg whites evenly. (Other starches are also available)
5. Set a fire in the wok and add vegetable oil. (Because there is only this little oil left in the house, it is best to put a little more oil for frying fish, so that it can submerge the fish pieces)
6. Heat until the oil temperature rises (there is star heat above the oil surface), add the fish pieces and fry for about five minutes.
7. Control the oil and remove the fish pieces for later use.
8. Leave the bottom oil in the wok (a little more than usual for cooking), add the ginger, garlic and soaked chili in step 2 to stir fry for a fragrance, and stir-fry the bean paste on a low heat to produce red oil.
9. Add the fish cubes and tofu, and pour an appropriate amount of water, so that the ingredients are less than two-thirds. Add a teaspoon of salt and three teaspoons of sugar. After boiling, turn the heat to a low heat and cover with a lid. Slowly cook.
10. Reduce the heat for about 20 minutes, wait until the soup has dried out and put it on the pan, sprinkle with an appropriate amount of chopped coriander.
Tips:1. The fish pieces are recommended to be fried in advance. The fish pieces are not easy to be broken when they are baked later, and the outer layer of starch will add more flavor. If you don’t like frying, you can skip this step.
2. Don't turn it frequently when cooking the fish, use a spatula to gently push it occasionally to prevent it from sticking to the pan.
3. After pouring the water into a boil, you can taste the soup before deciding how much salt to use, because the bean paste itself is relatively salty. At this time, the normal saltiness of the dishes should be the same. After the soup is dried, the taste will be stronger, because the fish pieces and tofu are larger, and the dishes are more salty.
