Spicy Tofu Fish

Name: Spicy Tofu Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g grass carp; 400g tofu; 25g oil; 5g pepper powder; 2 tsp chili sauce; 5g Sugar; 5g Soy sauce; 15g Ginger onion garlic; 5g Oyster sauce; 15g Cooking Wine; 1 tsp Chicken Essence; 1 piece Fermented bean curd; 2 pcs Red chili; 1 parsley

by Gourmet temptation to greedy cats

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Spicy tofu fish, the fish is delicious, the tofu is tender and smooth, the soup is rich, and the spicy flavor is especially suitable for a family to sit and share in winter. A family sitting around the table, eating hot, spicy tofu fish, and feeling the warmth and spicy temptation of the family, it’s so cool. Moreover, the nutritional value of fish is much higher than that of pork, and the fat content is much lower than that of pork. It is really delicious and healthy! "

Spicy Tofu Fish

1. Cut grass carp into cubes, add dark soy sauce, oyster sauce, sugar, and cooking wine to marinate for 30 minutes.

2. Soak the tofu in salt water for a while, so that it won’t fall apart or harden when you cook it, and the taste will be smoother and more delicious.

3. Put oil in the pan, add tofu, fry until both sides are slightly browned, set aside.

4. Add more oil to the pot, cook with ginger, onion and garlic, and let the fragrance develop. Add the pepper powder, chili sauce, fermented bean curd, red pepper, and dark soy sauce and fry until the oil is red.

5. Pour in an appropriate amount of boiling water and boil, add the fried tofu.

6. When the water boils again, add the marinated fish pieces and cook for 5-6 minutes (remember not to vigorously turn with a spatula, just push gently along the edge of the pot with a spatula, otherwise the tofu and fish pieces will break).

7. Add a small amount of salt and chicken essence to taste.

8. Put it into a bowl and sprinkle some chopped green onion and coriander.

Tips:
1. In the final simmering, add enough soup to the soup at one time, and then simmer until the soup base has a thick feeling.
2. The fish should be marinated first, so that the fish will be more tender and taste better.
3. The boiling water must be used for boiling fish. Cold water will shrink the fried fish meat and lock the umami taste.