Stewed Fish with Black Fungus and Tofu

Name: Stewed Fish with Black Fungus and Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1700g Chub; 1 piece tofu; 150g Soaked black fungus; Some Green garlic; Some Thin-skinned chili; Some Chives; Some parsley; Some Pixian Doubanjiang; Some Balsamic vinegar; Some crystal sugar; Some Soy sauce; Some Refined salt; Some Cooking oil

by The kitchen of emblica honey

4.6 (1)

Favorite

7

Difficulty

Normal

Time

30m

Serving

2

I bought a big silver carp, stewed it in a big iron pot back to my mother-in-law, and added black fungus tofu. My mother-in-law praised it. The taste is very good.
Ingredients: 1700 grams of silver carp, 1 piece of tofu, 150 grams of soaked black fungus

Accessories: appropriate amount of green garlic, appropriate amount of thin-skinned chili, appropriate amount of chives, appropriate amount of coriander, appropriate amount of Pixian bean paste, appropriate amount of balsamic vinegar, appropriate amount of rock sugar, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of edible oil. "

Stewed Fish with Black Fungus and Tofu

1. After the prepared silver carp segments are cleaned, add a little salt, mix well, and marinate for ten minutes. Add some salt to the fish and pickle it to remove the fishy taste.

2. Prepare some chives, sliced thin-skinned peppers, and coriander. The locals like to add coriander and green garlic sprouts to stew together, but don't add them if they don't like it.

3. Also prepare black fungus, soak in advance, and use warm water to soak in emergency. Cut the tofu into small pieces.

4. Heat the pan, add oil, and stir-fry the fish a few times until the color changes. Add cold water and bring to a boil. Use boiling water for stewing soup and cold water for cooking fish.

5. After boiling, add green onion roots, green garlic roots, balsamic vinegar, rock sugar, dark soy sauce or noodle sauce, Pixian bean paste, tofu, black fungus, thin-skinned chili, appropriate amount of refined salt, turn to medium heat and simmer for 15-20 minutes .

6. You can try the flavor in a few minutes. The bean paste is added according to your preference, with more salt, and the taste can be slightly saltier. Finally, add green garlic and coriander, and it's ready to be served.

7. Its characteristics: salty and fresh, rich sauce, slightly spicy, slightly sweet, with balsamic vinegar but not sour.

Tips:
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