Sichuan-style Tofu Grilled Fish

Name: Sichuan-style Tofu Grilled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A Silver carp; piece Old tofu; Some green pepper; Some Red pepper; Some shallot; Some ginger; Some garlic; Some Cooking Wine; Some starch; Some egg; Some salt; Some White pepper; Some Pixian Douban; Some Sugar; Some Very Fresh Soy Sauce; Some Vinegar; Some Chicken Essence

by Night dire

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

June 8th, Chongqing, rain.
The rain that started last night has not stopped. The night outside the window is getting darker, and the lights are shining in the middle of the mountain in the distance.
Mountain city, if it is a cloudless night with extremely high visibility, the lights and stars should be able to blend together, but in Chongqing, in this huge modern city, I have never seen such a scene in my impression.
As I expected, the week of hosting the show was really a busy week. From Monday to today, it has already begun to take shape.
How long will the rain last?
—— Tofu Braised Fish, because it contains Pixian Douban, the name is Sichuan-style Tofu Braised Fish, but no pepper and dried chili, you can add it if you like the spicy taste. "

Sichuan-style Tofu Grilled Fish

1. Fillet the fish into pieces, wash and drain the water, add a teaspoon of salt and stir for a minute or two, then rinse with water repeatedly. (The fish fillets treated in this way are firmer, less fragile, and transparent, which is an important step in making boiled fish and sauerkraut fish.)

2. Add white pepper, cooking wine, and salt to the drained fish fillets and marinate for 10 minutes. Beat in an egg, mix well and sizing for flavor. (Eggs have the same effect as starch, making fish fillets smooth and tender.)

3. Cut the tofu into cubes, add water to the pot, and a teaspoon of salt. Blanch the tofu in the water, rinse it out and put it in a bowl, add some blanched water to keep warm for later use. (Tofu blanched water can remove the beany, and it is not fragile, and the addition of salt also plays a role of not fragile.)

4. Slice green onion, ginger and garlic, cut green and red pepper into cubes, Pixian watercress, sugar, chicken essence, vinegar, soy sauce, and water starch for later use.

5. Heat the pan with cold oil, with a little more oil. After the oil is hot, add the fish fillets to medium heat and fry for a few minutes. Do not use chopsticks or spatula during the process. Hold the pan with your hands and gently shake it to prevent the fish fillets from sticking to the pan until the fish fillets are fried. When it's a little dry, take it out and set aside. (Fried fish fillets can remain intact during the next stir-frying and will not break easily.)

6. Leave the bottom oil in the pot. After the oil is hot, stir-fry the red oil in Pixian Douban low heat.

7. Add sliced green onion, ginger and garlic, stir fry to get the taste, cook in appropriate amount of cooking wine (the cooking wine can be more appropriate to remove fishy), soy sauce, salt, sugar, and chicken essence, stir well.

8. Turn to high heat, add the fish fillets and stir gently, add hot water, and drain the tofu into the fish pot and cook for two to three minutes.

9. Add the green and red peppers and stir-fry until they are broken, add a small amount of vinegar to remove the fishy smell, add water and starch to thicken the pot.

Tips:
Ps:

1. Whether it is boiled fish, sauerkraut fish or tomato fish fillets, it is best to use one to two teaspoons of salt to stir before marinating, and rinse with running water repeatedly, so that the processed fish fillets are firm and transparent. , Not fragile.

2. When marinating fish fillets, add cooking wine, white pepper powder, green onion and ginger slices to remove fishy, starch and eggs can play the role of tenderizing meat.

3. Tofu blanching can remove the beany, and it is not fragile. Adding salt when blanching the water also plays a role of not fragile.

4. Deep-fried fish fillets are not easy to break when stir-frying. If you don't like the fish fillets to be too dry, you can fry them for a while. Of course, if you are cooking boiled fish or pickled fish, you don't need this step.

5. The side dishes are free, green peppers, garlic moss, garlic sprouts, onions are all available, according to your own taste.

6. If you like spicy taste, you can also put pepper and dried pepper. Pixian watercress is very salty, and the fish has also been marinated. The salt should be added appropriately.