Yellow Croaker Braised Tofu

Name: Yellow Croaker Braised Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Yellow croaker; Some Firm tofu; Some ginger; Some garlic; 1 tablespoon Spicy sauce; Some salt; Some Chicken noodles; Some pepper; Some Soy sauce

by One degree below zero 0511

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Yellow croaker, I believe everyone is familiar with it. You can buy it everywhere in supermarkets and markets. The meat of yellow croaker is very good, and it is usually used to make braised, braised, or sweet and sour fish. Add deep-fried tofu to the braised fish and let it simmer for ten minutes so that the fish and tofu can fully absorb the flavor of the soup. It can be said to be a delicious match..."

Ingredients

Yellow Croaker Braised Tofu

1. One yellow croaker is treated and cleaned, and the surface water is wiped dry

2. Heat oil in the pot and fry the yellow croaker on low heat until golden on both sides

3. The fried yellow croaker is served and set aside

4. Cut the firm tofu into pieces

5. Fry the tofu in the pan until golden brown on both sides, serve and set aside

6. Chop ginger and garlic separately

7. Stir-fry ginger and garlic with hot oil in a pot over low heat until fragrant

8. Add another spoonful of spicy sauce and stir fry a few times

9. Add appropriate amount of water, salt, chicken powder, pepper, light soy sauce, and dark soy sauce to the pot to make a braised sauce

10. Add the fried fish and tofu, bring the soup to a boil, cover and simmer for ten minutes

11. Finished picture

Tips:
1. After the fish and tofu are put into the pot, they should be fried until both sides are golden brown, so that it is not easy to change shape when simmering, and the taste is better
2. Add a spoonful of spicy sauce with a slightly spicy taste. When preparing the braised sauce, add some dark soy sauce or use braised soy sauce to make the color better.
3. The simmering time is about 8-10 minutes, so that the fish and tofu can fully absorb the taste of the soup, and the middle should be turned over to prevent sticking to the pan