Tofu Stewed Bream
1.
Wash the bream, remove the black clothes and internal organs, make a few strokes on the front and back, evenly spread salt on the inside and outside, spread ginger slices, and marinate for more than one hour.
2.
Tofu cut into long strips
3.
Potatoes and mushrooms cut into small pieces
4.
Prepare sliced ginger, dried chili, pepper and coriander for later use
5.
Heat the pan, pour more oil, heat up, put the tofu into the pan evenly, and fry on high heat.
6.
Fry on both sides until golden brown, from the pan
7.
Fry the potatoes until slightly golden, and get out of the pan
8.
Use the remaining fried fish, add ginger slices and saute first, then add the fish
9.
Fry on both sides until golden brown and set aside
10.
Continue to use the oil in the pan, add Chinese pepper, dried chili, a spoonful of bean paste, sauté until fragrant, and then add the fried fish to let it taste.
11.
Bake for a while, add water, add shiitake mushrooms, and bring to a boil
12.
Then add the fried potatoes and tofu, simmer slowly to collect the juice, and finally put in an appropriate amount of salt to complete.
Tips:
Sprinkle the coriander foam after the pan.
The fish must be cleaned, and the longer the marinating time, the more delicious it will be. When frying the fish, don't fry it too old, so as to keep the fish fresh and tender.
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