Spicy Bean Curd Fish

Name: Spicy Bean Curd Fish
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece grass carp; 1 box Lactone Tofu; piece ginger; 2 cloves garlic; A tree Shallots; 3 pieces Dried cowpea (boiled); 5g Pepper oil; 2 tablespoons Chili oil; 5g sesame oil; 15g Vegetable oil; 3g salt; 10g Soy sauce; 10g Sweet potato starch; 1g pepper; 2g pepper powder; 3g Chili powder

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

Tofu fish is a very popular dish in Sichuan restaurants. The dish I made today is adjusted according to my own taste. It is made with homemade spicy red oil. It is very simple. Add a little bit of homemade soaked cowpea minced. , The taste is very good, my daughter is afraid of spicy, so the cooking is slightly spicy. This dish is very delicious and nutritious. The spicy and delicious flavor is not greasy. It is highly recommended. Let’s take a look at the specific methods.... ..

Spicy Bean Curd Fish

1. Prepare the raw materials

2. Fish head and bones removed, take two large pieces of fish

3. Fillet

4. Add salt, light soy sauce, sesame oil, pepper, pepper powder, chili powder, and sweet potato starch to the fish fillets. Grab gently and marinate for ten minutes

5. Cut the ginger and garlic into mince, and chop the shallots into chopped green onions

6. Soaked cowpea, chopped into fine pieces

7. Add a little chili oil to the pot and sauté

8. Add a large bowl of water to a boil

9. Pour the lactone tofu, and immediately remove the lactone tofu after boiling again

10. Put the taken out lactone tofu into a container

11. Add the fish fillets to the pot, gently remove them, and cook them

12. Pour the fish fillets and soup into the tofu container, sprinkle with minced ginger, minced garlic and minced soaked cowpea

13. Add appropriate amount of vegetable oil, a little pepper oil, and chili oil to the pot, and cook until boiling hot

14. Just pour in the oil

Tips:
1. If you don't have spicy red oil, you can add chili and pepper to the oil and stir fry to get the fragrance instead;
2. It is not easy to disperse fish fillets with sweet potato starch;
3. Soaking cowpea not only increases the deliciousness, but also relieves greasiness, it is best not to be less.