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Catfish, also known as pincer fish or forktail fish, have fewer tender bone spurs in their flesh, and it is a good choice to eat steamed or stewed soup. Today Xiao Yi came to share the Sichuan flavor method of catfish stewed tofu, the catfish produced by this is delicious, the soup is not fishy at all, it is a very good next meal.
Ingredients required:
Catfish, old tofu, green onion, ginger, garlic, dried chili pepper, star anise, peppercorns, salad oil, lard, bean paste, flower carving wine, soy sauce, aged vinegar, extremely fresh, steamed fish soy sauce, dark soy sauce, soy sauce, salt, pepper, sugar, chicken powder
Preparation steps:
Step 1: After the catfish is cleaned, the head of the fish is chopped off and split in half; then the belly is cut into large pieces and the fins and tail are cut off; and finally the large piece of fish meat is cut in half.
Step 2: Prepare the green onion and ginger into slices, the garlic into granules, the dried chili peppers into small pieces, and then prepare the appropriate amount of star anise and peppercorns.
Step 3: Cut the old tofu in half, then cut into thick slices; add water to the pot and cook until slightly boiled, then add the cut old tofu and blanch the water for 30 seconds, then fish it out with a colander, control the water and set aside.
Step 4: Continue to boil the water in the pot until slightly boiled, then put the cut catfish pieces into the pot and blanch the water for 40 seconds; then remove it with a colander, then put it in clean water and wash it again and set aside.
Step 5: Heat the pot and add salad oil, then add a little lard to simmer; then add green onion, ginger, garlic, dried chili peppers, peppercorns, and fry together to create the aroma; then add a little watercress sauce to the pot, fry the red oil and then add a little flower carving wine.
Step 6: Pour enough water into the pot, then add an appropriate amount of soy sauce, aged vinegar, extremely fresh taste, steamed fish soy sauce, soy sauce to color, stir well with a spoon and then add a little salt, pepper, sugar, chicken powder to taste; then put the fish into the pot, boil on high heat and continue to simmer for five minutes, simmer the fish until it tastes good.
Step 7: Put the blanched old tofu into the pot, cover the pot and simmer together for 10 minutes.
Step 8: When the stew is almost done, use a colander to fish out the fish and tofu and put them in a large bowl.
Step 9: Continue to boil the soup in the pot, then add water starch to thicken the soup; then add a spoonful of clear oil and stir well with a spoon; finally scoop the soup into a bowl and sprinkle with a little coriander to garnish.
Production key points:
The black membrane in the catfish's stomach must be cleaned up; and the fish body is relatively slippery, please be careful when handling.
It's an irresistible dish, and even tofu absorbs the full soup, which is tender and tender. No other dishes, a bowl of catfish stewed tofu will satisfy your taste buds, come and try it!
The whole process of video production of catfish stewed tofu in this issue can refer to the video production of Kitchen Easy on December 10, 2020, we will see you in the next issue.