Crucian carp stewed with tofu
Overview
My mother-in-law's neighbor is a new fishing fan. She likes sea fishing, river fishing, and everything. That day, he brought his mother-in-law a small crucian carp caught in the river. Because we rarely eat river fish in the local area, he couldn't cook it, and neither could her mother-in-law. My mother-in-law washed the fish, gutted it and removed the impurities, and gave it to me again. I took it home and threw it directly into the freezer, because I had never cooked this river fish before and was really not sure. That day, I thought of using tofu, because I often add tofu when stewing sea fish. I guess it can also be used for river fish.
Tags
Ingredients
Steps
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Remove the internal organs of the crucian carp, wash it, add a little salt, cooking wine, ginger, and green onions and marinate it in advance (I marinated it for more than ten hours and put it in the refrigerator).
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Cut the tofu into cubes.
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Add appropriate amount of oil to the pot, add onion, ginger, garlic, dried red pepper, and Sichuan peppercorns and fry until fragrant.
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Remove the onion and ginger from the marinated crucian carp, wipe out the water, and put it in the pot.
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Fry until both sides become crusty.
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Add appropriate amount of water, cooking wine, and salt, bring to a boil over high heat, then turn to medium to low heat and simmer.
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Simmer until the soup is slightly white, turn to medium heat, add tofu and enoki mushrooms and simmer together.
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Simmer until the tofu is fragrant and the soup is milky white. After turning off the heat, add coriander.
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Add pepper to taste to remove the fishy smell.
