Loach stewed with tofu

Overview

How to cook Loach stewed with tofu at home

Tags

• hot dishes
• home cooking
• aged rice wine
• chicken essence
• loach
• old soy sauce
• pickled garlic
• pickled ginger
• pickled peppers
• tofu
• tom yum sauce
• yellow lantern sauce
• lime juice
• salt
• white pepper

Ingredients

Steps

1. 1 Keep an appropriate amount of loach in clean water for 3 to 4 days. Pickle appropriate amounts of pickled peppers, pickled ginger, and pickled garlic. Cut the pickled peppers into pepper rings. Slice the pickled garlic and pickled ginger separately. After cutting, put them on a plate with the peppers and set aside. 2 pieces, cut into pieces of appropriate width and set aside.

   

2. 2 Heat the pot, remove an appropriate amount of oil, sprinkle the appropriate amount of salt into the pot, add the tofu, shake the pot, fry one side until brown and fragrant, turn over, fry the other side until brown and fragrant, and set aside.

   

3. 3 Add an appropriate amount of oil to the pot, add the pickled peppers, pickled ginger, pickled garlic and yellow lantern sauce and stir-fry until fragrant. Then add an appropriate amount of water and stir-fry to remove the dryness of the peppers and bring out the aroma of the peppers. After stir-frying, add the loach and water together, quickly cover the pot to prevent the loach from jumping out, bring to a boil over high heat, cook the loach to death, then open the lid, add fried tofu, add an appropriate amount of Tom Yum Goong sauce (the sauce is very salty, no need to add salt), white pepper, dark soy sauce, white sugar, aged rice wine, cover the pot, bring to a boil, then simmer over medium to low heat for 15 minutes. After 15 minutes, reduce the juice over high heat. When the soup is suitable, squeeze in an appropriate amount of green lemon juice, add an appropriate amount of chicken essence, and then turn off the heat and start the pot.

   

4. 4 Finished product pictures