Sea Bass and Tofu Pot
Overview
Today is New Year's Eve. First of all, I wish you and all the staff of Meitian a happy New Year and may all your wishes come true! Bass is a kind of fish with relatively few bones, which is convenient for children, so it is also one of my first choices when buying fish. Usually, most of the dishes are steamed seabass, but this time I changed the way of eating it, adding tofu together to make seabass and tofu stew.
Tags
Ingredients
Steps
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All the ingredients, including the purchased tofu, are soaked in water for half an hour.
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Cut the tofu into small pieces; slice the ginger and garlic sprouts into sections and set aside.
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Heat the oil in the pan, add the sea bass and fry for a while.
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Fry one side until slightly brown, then fry the other side. After frying, pour a few drops of rice wine, add ginger slices and garlic heads and stir-fry until fragrant, then transfer to a casserole, add appropriate amount of water and bring to a boil.
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Fry the tofu for a while.
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After the seabass is boiled, add the tofu and simmer together, adding some salt as appropriate.
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Prepare an appropriate amount of cornstarch and gravy (mix cornstarch, soy sauce, and water evenly).
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When simmering until a small amount of water remains, pour in the prepared cornstarch gravy.
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Add the remaining garlic sprouts and turn to high heat to reduce the juice.
