Pickled fish cubes and rolled tofu

Overview

Pickled fish is very common in restaurants, and many people also like to try making it at home. To make the smooth and tender texture in restaurants at home still requires certain cooking skills. This time, sauerkraut is used with fish cubes to cook tofu, which greatly reduces the steps of pickling fish. Using fish cubes makes it easier to control the tenderness of the fish. Compared with fish fillets, there is less risk of overcooking.

Tags

• hot dishes
• chicken essence
• cooking wine
• doubanjiang
• fish tail
• millet spicy
• sauerkraut
• sugar
• tofu
• fish sauce
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare all the main ingredients, wash and modify the knife

   

2. 2 Put the fish pieces into a large bowl, add shredded ginger, pepper, fish sauce, cooking wine, salt, millet and chili water, mix well and marinate for 10 minutes. After washing the fish pieces, if you are not in a hurry to marinate, you can soak them in water for a while to remove the fishy smell

   

3. 3 After the pot is hot, add oil, add shredded ginger, pickled cabbage, and millet and saute until fragrant

   

4. 4 Sauté the sauerkraut until fragrant to bring out the sourness and spiciness, then add a spoonful of bean paste and stir-fry

   

5. 5 Stir-fry for a minute or two and then add an appropriate amount of water to the pot and bring to a boil

   

6. 6 After boiling the pot, add the tofu cubes

   

7. 7 Add the tofu cubes, cover the pot and simmer for three minutes to allow the tofu to absorb the flavor

   

8. 8 After the tofu is cooked, test the saltiness of the soup in the pot. Add an appropriate amount of sugar according to your personal taste to combine with the saltiness of the sauerkraut. Add chicken essence and pepper to taste. After adjusting the taste, spread the fish pieces evenly

   

9. 9 When adding the fish pieces, keep the fire medium-low. Although the fish pieces are resistant to cooking, they will still become stale if overcooked. Turn the fish pieces over immediately after 30 seconds. If they turn a little white, you can turn them over

   

10. 10 Turn the fish pieces over and immediately turn off the heat. It is best not to overcook the fish, and just let the fish pieces simmer in the pot against the residual heat of the pot

    

11. 11 Use the remaining heat to simmer for three to five minutes and then add coriander and serve. I simmered the fish pieces and they tasted very tender and tender. The texture of boiled fish is incomparable