Swallow fish and tofu stewed vermicelli

Overview

Swallow fish is the most common fish in our north, and swallow fish stew powder is also a common practice at home.

Soak the fungus and set aside. Soak the wide vermicelli in water for 2 hours.
Clean and cut the swallow fish into sections. Add salt, cooking wine and pepper and marinate for 20 minutes.
Drain the tofu and slice into slices.
Dip tofu in egg mixture on both sides.
Fry the tofu in oil until golden brown on both sides.
Cut green onions into long sections, slice ginger and garlic, and set aside aniseed.
Make sweet and sour sauce. Mix the sauce in the bowl according to the proportion of 1 spoon cooking wine, 2 spoons soy sauce, 3 spoons sugar, 4 vinegar and half spoon salt.
Marinate the swallow fish to remove the moisture and dip both sides in starch.
Fry in oil pan until cooked and set aside.
Add an appropriate amount of oil to the pot and add 2 tablespoons of lard to dissolve. To enhance fragrance.
Saute onions, ginger, garlic, aniseed, and add chili sauce and stir-fry until fragrant.
Add fish pieces.
Pour juice into bowl.
Add boiling water to cover the fish pieces.
Add fungus and vermicelli and cook together.
Bring to a boil, turn to low heat, add tofu and cook together.
Cook until the vermicelli is cooked, leaving some soup in the pot.
Finished product. Garnish with coriander and wolfberry before serving.