Tofu Fish Stew
by Q Milk Tea Food Diary
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. One carp.
2. Wash the fish, cut into sections, add rice wine, ginger slices, and salt to marinate for a while.
3. Cut the tofu into pieces and blanch it with hot water to remove the beany taste, which can also make the tofu not fragile.
4. Cut pork suet into small pieces to refine into oil, remove the oil residue, add ginger slices, add the marinated fish pieces, and fry until both sides turn yellow.
5. Put the fried fish on the plate for later use.
6. Leave the oil in the bottom of the pot, add the onion, ginger, and garlic until fragrant (the garlic and ginger should be smashed with a knife), pour in the spicy soybean paste, and stir-fry the tofu.
7. Pour the fish cubes. Mix soy sauce, sugar, vinegar, rice wine, and water into a bowl of juice, pour into the pot, add wolfberry, pepper, and aniseed.
8. Bring to a high heat, then change to a low heat and simmer for 20 minutes, the fish will be delicious and well cooked.
9. Add salt, pepper, monosodium glutamate, and minced garlic to the pot. (It's better to put in some coriander to taste better, but unfortunately forgot to buy it)
