Tofu Fish
1.
Prepare the ingredients: 1. Clean up the freshly killed black fish and slice it into fish fillets. Marinate with salt and black pepper, put cornstarch on it, and set aside. (Time is too short and forget to take pictures) 2. Thousand pages of tofu cut into pieces, sautéed in brine and set aside. 3. Clean up and cut accessories: onions, peppers, celery, green onions, garlic. 4. Prepare other auxiliary materials: star anise, Chongqing Qiaolin hot pot base, bean paste, sesame, chili powder, chopped green onion, oil, salt, 100 degree water for use.
2.
To make pure and thick seasoning soup: put the oil in the pot and saute the shallots, garlic, chili sauce, star anise, pepper, etc., add onions, celery, chili sauce and sauté until fragrant, add salt, add 100°C water, boil for 5 minutes, and put everything in the pot Take out all the ingredients and prepare the pure and thick flavor soup for later use.
3.
After the tofu has been blanched, evenly put it in the taji pot for bottoming and set aside.
4.
Fish fillet: After the soup is boiled, slide the fish fillet. Key points: Turn off the heat of the soup to the minimum. Slide the fish fillets into the soup one by one. Do not move the fish. At this time, cover the pot, wait for the fish to solidify, and then open the lid. Use a spoon to gently push the fish fillets. , Cook for a few minutes and turn off the heat. (In this way, the soup will not be mixed).
5.
Invert the pot: Use a strainer to transfer the fish fillets into the tofu-filled tagine pot, then pour in the appropriate amount of soup, cook for a few minutes and turn off the heat.
6.
Sprinkle oil: Sprinkle chili powder and white sesame seeds in the pot. Heat the oil in a separate pot and sprinkle with green onions.
