Spanish Mackerel Stewed Tofu

Name: Spanish Mackerel Stewed Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Spanish mackerel; 1 piece tofu; a little Pork belly; 5ml Oyster sauce; 100g Chinese cabbage; a little onion; 1 lemon; 3 cloves Garlic cloves; 5ml Soy sauce; 1g rum; 2g salt

by One day and one note

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

As the saying goes: "Livestock meat is not as good as poultry meat, and poultry meat is not as good as fish meat." Fish meat is a very common food material in our daily life. It is rich in variety. Fish meat is not only tender and delicious, and rich in nutrition, but also contains a large amount of protein required by the body, which is easy for the body to absorb. .

The meat of the fish is firm, and there is only one main spine in the middle. It is also very delicious and easy to eat. Today, I used the mackerel to make the stewed tofu with mackerel, which is very delicious~

Spanish Mackerel Stewed Tofu

1. Prepare the ingredients you need in advance.

2. Remove the head, tail, internal organs, and fins of the Spanish mackerel, wash and cut into small pieces, about 3 cm thick. The Spanish mackerel can be frozen a little bit, and the fish body is slightly harder to cut into pieces.

3. Then wipe off the surface moisture with kitchen paper.

4. Rinse the tofu with water to control the moisture and cut into small pieces for later use.

5. Pour a little bottom oil in a non-stick pan and fry the Spanish mackerel in a hot pan with cold oil until the surface is colored. The mackerel must be shaped and turned over.

6. Put the pork belly skin into the low heat and slowly fry to get the fat.

7. Fry the mackerel until golden brown on both sides, add onion, dried chili, and lemon. Lemons need to be seedless, the seeds are bitter.

8. Continue to add soy sauce, soy sauce, and rum. Soy sauce, soy sauce, seasoning and toning, rum to remove fishy, no rum can be replaced with cooking wine or white wine.

9. Season with a little salt.

10. Add an appropriate amount of water to a boil, and the amount of water is slightly less than the ingredients.

11. Add some Totole abalone sauce and oyster sauce for freshness.

12. Add tofu after boiling water.

13. Spread a layer of cabbage leaves on top, tear off large pieces of sauerkraut leaves in advance, cover and cook for about 5-8 minutes, and finally harvest the juice over high heat.

Tips:
1. Freeze the Spanish mackerel in advance for easy cutting.
2. Heat the fish in the pan with cold oil.
3. Fry until the Spanish mackerel is shaped and turn it over.