Grilled tofu with fish roe

Overview

Delicious and salty. With a hint of spiciness. The key is that the large pieces of fish roe and a small amount of fish white can satisfy your stomach.

Tags

• hot dishes
• aniseed
• carp white
• cooking wine
• ginger
• green chili
• green onions
• liquor
• oyster sauce
• refined salt
• rice vinegar
• tofu
• white sugar
• carp roe
• garlic
• soy sauce

Ingredients

Steps

1. 1 Chop onion, ginger and garlic and set aside.

   

2. 2 Cut the tofu into large pieces and set aside.

   

3. 3 Cut the green chili peppers into small pieces, remove the seeds, put them in a wok without adding any oil, and fry them until tiger skin lines appear on both sides. Let cool naturally and set aside. Wrap the garlic and press lightly on the chopping board to flatten it. Add to the garlic and mash together with the cooled green chilies and set aside in a small bowl.

   

4. 4 First add 2g of salt to the bowl, heat the pot, add rapeseed oil and salad oil. Heat it up, pour it into the bowl of pounded green chili, mix well and set aside.

   

5. 5 Heat the pan, add oil, add onion, ginger, garlic and aniseed until fragrant. Add homemade green chili sauce and stir-fry. When the aroma comes out, add the fish roe and fish whites and fry until golden brown on both sides.

   

6. 6 Cook in cooking wine and white wine to remove the fishy smell. Add soy sauce, oyster sauce, sugar, and rice vinegar. Stir fry slightly to prevent the roe from breaking.

   

7. 7 Add boiling water to cover the ingredients, then add tofu after boiling. After boiling the pot, reduce heat and simmer for 15 minutes. Then use high heat to reduce the juice and make the juice thicker so that the fish roe and tofu can take on the flavor.

   

8. 8 Serve it and it’s time to start tasting.