Fish-flavored snow tofu

Overview

This is not the real Emeishan snow tofu. I have never forgotten it after eating snow tofu in Emeishan more than 20 years ago. I use old tofu to make this dish to recall the mountain, scenery and delicious food! The tofu is smooth, honeycomb-like, and tastes slightly spicy but sweet and sour.

Tags

• hot dishes
• chopped pepper sauce
• cooking wine
• lao doufu
• lean meat
• old ginger
• pepper noodles
• salad oil
• garlic
• green onions
• salt

Ingredients

Steps

1. 1 Pack a piece of old tofu in a bag, put it in the refrigerator to freeze overnight, take it out and defrost naturally, and cut it into cubes.

   

2. 2 grams of lean meat, cut into pieces, add 0.5 teaspoon of pepper, 0.5 teaspoon of salt, and 1 teaspoon of cooking wine and mix well.

   

3. 3 Cut 10 green onions, 5 grams ginger, and 10 grams garlic into pieces.

   

4. 4 Make a sauce using 1 tsp dark soy sauce, 1 tsp light soy sauce, 2 tsp vinegar, 3 tsp sugar, 4 tsp cooking wine, 1 tsp sesame oil, 1 tsp chicken essence, 1 tsp cornstarch and 4 tsp water.

   

5. 5 Heat 0.5 tablespoons of salad oil in a pan over medium heat, add the meat cubes and stir-fry until cooked;

   

6. 6 Push the meat cubes to the edge of the pot, lower the heat, add ginger garlic cubes and 4 teaspoons of minced pepper sauce;

   

7. 7 Stir-fry and add tofu;

   

8. 8 Add water to cover the tofu, cover and cook over medium heat;

   

9. 9 When the juice spits out oil, pour in the mixed sauce, half of the green onions, and stir-fry over high heat;

   

10. 10 When the sauce is thickened, sprinkle in the remaining green onions and stir evenly.