Tofu Fish Fillet: The Hot Temptation of Summer

Name: Tofu Fish Fillet: The Hot Temptation of Summer
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Grass carp belly; 2 pieces Water tofu; 1 piece shallot; 1 small piece ginger; 2 pcs Single garlic; 10 Dried chili; 1 teaspoon pepper; 1 tablespoon Pixian Doubanjiang; 1 tbsp Cooking Wine; 2 tbsp Soy sauce; 4 tbsp Cooking oil; 1 piece Egg white; 1 teaspoon salt; 1/2 tbsp starch

by Little Five's Food, Drink and Fun

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I thought that my work would be over for a while and I could relax a little bit. I temporarily received a big task, doing a familiar but more tedious job, and buried myself in the data pile. But anyway, I can keep my eyes on some small and favorite things, such as the food that I love.
Let's have a tofu fish fillet, the hot temptation, the delicious fish fillet, and the tender tofu, make this summer night also lovely. Eat fish, sweat happily, and sometimes we have to live wantonly! "

Tofu Fish Fillet: The Hot Temptation of Summer

1. Choose the belly part of the grass carp and ask the fish seller to slice it into fillets.

Tofu Fish Fillet: The Hot Temptation of Summer recipe

2. Mix the egg white, salt, pepper and starch into the sauce for the marinated fish fillets.

3. Pour the sauce into the washed fish fillets, grab well, and marinate for 15-30 minutes.

4. Prepare the water tofu, cut it into pieces, and put it in a bowl.

5. Wash the green onion and cut into green onion beads.

6. Wash the ginger and cut into silk.

7. Peel the garlic alone and smash it.

8. Chop the dried chili.

9. Add oil (2 tablespoons) to a hot pan, add the dried chili and pepper, stir up the aroma over a low heat, and put the dried chili and pepper to use.

10. Place the ginger and garlic in the original pot, and continue to stir-fry them over a low heat to create a fragrant flavor.

11. Next to Pixian Douban, continue to stir-fry the red oil over low heat.

12. Put the fried sauce in the soup pot, add water that can submerge the fish fillets and boil.

13. Add cooking wine and light soy sauce to taste.

14. Add the fish fillets several times and pick them up as soon as they are cooked.

15. Put it on the tofu and add the red soup.

16. Put the chopped green onion in.

17. Add the oiled dried chilies and peppercorns.

18. Heat the remaining 2 tablespoons of oil and pour it on the chili and green onion beads.

Tips:
Choose the belly part of the fish fillet. The fish meat here is more tender, and the bone-in part is sliced thicker. Ingredients and seasonings can be adjusted according to personal preference.