Salted Fish Stewed Tofu

Name: Salted Fish Stewed Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 bars Mentai; 1 piece starch; 1 tbsp oil; 1 tbsp Cooking Wine; 1 tbsp Balsamic vinegar; 6g salt; 1 tbsp Soy sauce; 2g Sugar; Some Green onion ginger garlic

by Gluttonous

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In the past, the unleaded cod sold at the farmer's market was considered to be mentaike. Recently, I saw mentaike sold separately. After careful inspection, it turns out that the two are still somewhat different. Cod generally refers to more than 50 species of fish of the Cod form. Mentai fish is a unique name for "yellow-lined pollock" by the Korean people. The "yellow-lined pollock" is one of more than 50 species of codfish.

Ingredients

4 bars Mentai
1 piece Starch
1 tbsp Oil
1 tbsp Cooking Wine
1 tbsp Balsamic Vinegar
6g Salt
1 tbsp Soy Sauce
2g Sugar
Some Green Onion Ginger Garlic

Salted Fish Stewed Tofu

1. Ingredients: Mentai

2. Remove the viscera and gills of the menta, clean the inside and out, and drain the water

3. Cut the tofu into pieces, soak in light salt water for 10 minutes, remove and set aside

4. Heat oil, stir-fry chives, ginger, garlic, and add Mentai

5. Bring to the fire, cook the cooking wine and balsamic vinegar successively

6. Add soy sauce

7. Add clean water to a boil to remove the foam

8. Put in the soaked tofu

9. Simmer for 10 minutes

10. Season with salt and sugar, simmer for 2 minutes, then turn off the heat

11. Put it out of the pot and serve on the plate, ready to taste

Tips:
1. Soak the tofu in light salt water for a while, which can remove the beany taste and keep the tofu from breaking when it is stewed.
2. Because there is more soup, the salty fish does not need to be turned over, and it can be simmered directly to ensure the flavor.