[preheating New Year's Dishes] A Few Simple Steps to Achieve A Banquet Dish---chopped Pepper Perch Tofu
1.
Chopped pepper sea bass ingredients.
2.
Remove the scales, gills and belly of the perch, clean it and set aside.
3.
Cut the fish into about centimeters and marinate it with Shao wine, a pinch of salt and ginger. I forgot to take the pickled pictures,
4.
I'm cutting the tofu into slices similar to fish fillets.
5.
Then put the fish fillets and tofu on a plate, the middle part is a bit low, and some tofu is also placed.
6.
Chop pepper, minced garlic, and minced ginger onion in a small bowl.
7.
Dice a few colored peppers and set aside.
8.
Heat the wok pan, put the oil in it, turn the heat to a low heat, and put the ingredients in the bowl.
9.
Stir-fry on low heat until it comes out red and smell the scent, add light soy oyster sauce and sugar, stir-fry with a little bit of water, and fry until thick and turn off the heat.
10.
Then pour the fried sauce into the fish, steam it on the pot for about 8 minutes, stop the fire for 2 minutes, and take it out of the pot.
11.
Empty the excess juice.
12.
Put the controlled sauce into a pot and boil, add a little steamed fish soy sauce and sesame oil, and pour a little wet starch until the fire stops.
13.
Then pour the boiled juice on the fish body.
14.
In order to look better, I also sprinkled some colored peppers.
Tips:
1. Cut the steamed fish into slices. Don't be too long to avoid getting old.
2. There was salt when marinating the fish, but no salt in the later stage.
3. The amount of chopped pepper depends on personal preference, and the salt adjusts the taste according to the amount of pickled pepper.
4. As for the styling, it depends on personal preference, it doesn't need to be like me.
5. Tofu is tender and easy to break, so please place it carefully.
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