Loach Stewed Tofu
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Heat up a pan, add an appropriate amount of oil, put the pepper, ginger slices and dried chili sections in and stir fry;
2. Stir-fry the fragrance to remove the impurities,
3. Drop in the prepared loach;
4. Cover the loach immediately after putting it in and let it fry inside;
5. When you can't hear the turning sound of the loach, open the lid, turn it over and fry it once it is done;
6. After the two sides of the loach are fried, pour in the right amount of boiling water;
7. Add the tofu cubes, then add a few slices of ginger;
8. Bring to a boil and turn to low heat and simmer for ten minutes;
9. Finally add salt and white pepper to taste;
10. Put the pot into the pot, sprinkle with chopped green onions.
Tips:1. Stir-fry Chinese pepper and other aniseed with oil first to help the loach get rid of fishy. Note that they are easier to paste, so heat the pan with oil, stir-fry on low heat, fry the aroma and remove it;
2. After pouring the loach into the pot, pay attention to immediately cover the pot. Loach is more mobile, so as to prevent the oil from splashing on the body; it is best to use a glass pot lid like me to observe directly or the ordinary pot lid needs to listen to the sound; The loach can't move at all, and then both sides are fried golden;
3. After the loach is fried, pour the boiling water directly, add the tofu cubes, add a few slices of ginger, and simmer for ten minutes; when the soup is milky white, add some salt and white pepper to taste.
