Sichuan style tofu grilled fish

Overview

June 8, Chongqing, rain. The rain that started last night hasn't stopped. The night outside the window is getting darker, and the lights on the mountainside in the distance are dotted. In a mountain city, if it is a cloudless night with extremely high visibility, the lights and starlight should be able to blend into one, but in Chongqing, in this huge modern city, I have never seen such a scene in my impression. As I expected, the week of hosting the show was indeed a busy week, and the first clues started to emerge from Monday, today. How long will the rain last? ——Tofu-roasted fish is called Sichuan-style tofu-roasted fish because it contains Pixian bean paste. However, it does not include Sichuan peppercorns and dried chili peppers. If you like the spicy taste, you can add them.

Tags

• hot dishes
• common dishes
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• dinner
• chicken essence
• cooking wine
• egg
• garlic
• lao doufu
• onions
• pixian douban
• silver carp
• starch
• sugar
• very fresh soy sauce
• vinegar
• ginger
• green pepper
• red pepper
• salt
• white pepper

Ingredients

Steps

1. 1 Cut the fish fillets into slices, wash and drain, add a teaspoon of salt and stir for a minute or two, then rinse repeatedly with water. (The fish fillets processed in this way are firmer, not brittle, and transparent, which is an important step in making boiled fish, pickled fish, etc.)

   

2. 2 Add white pepper, cooking wine, and salt to the drained fish fillets, mix well, and marinate for 10 minutes. Beat in an egg, mix well, and slurry for flavor. (Eggs and starch have the same effect, making fish fillets smooth and tender.)

   

3. 3 Cut the tofu into pieces, add water and a teaspoon of salt to the pot, blanch the tofu in the water, remove it from the water and put it into a bowl, add some boiling water to keep it warm and set aside. (Blanching the tofu can remove the beany smell and make it less brittle. Adding salt also makes it less brittle.)

   

4. 4 Slice onion, ginger, garlic, green and red pepper into cubes, Pixian watercress, sugar, chicken essence, vinegar, very fresh soy sauce, water starch and set aside.

   

5. 5 Heat the pan with cold oil and add a little more oil. After the oil is hot, fry the fish fillets over medium heat for a few minutes. Do not use chopsticks or spatulas during the process. Hold the pan with your hands and gently shake the fish fillets to prevent the fish fillets from sticking to the pan. When the fish fillets are fried until they are slightly dry, take them out and set aside. (The fried fish fillets can remain intact and not brittle when stir-fried in the next step.)

   

6. 6 Leave the base oil in the pot. When the oil is hot, stir-fry the Pixian douban over low heat until red oil comes out.

   

7. 7 Add the onion, ginger and garlic slices and stir-fry until the flavor is released. Add an appropriate amount of cooking wine (more cooking wine can be used to remove the fishy smell), very fresh soy sauce, salt, sugar and chicken essence and stir well.

   

8. 8 Turn up the heat, add the fish fillets and stir gently, add hot water, scatter the drained tofu into the fish pot and cook for two to three minutes.

   

9. 9 Add green and red peppers and stir-fry until raw. Add a small amount of vinegar to remove the fishy smell and enhance the aroma. Add water starch to thicken the pot.