Korean loach stewed tofu

Overview

How to cook Korean loach stewed tofu at home

Slaughter the loach, remove its internal organs, and wash away the blood
Cut the tofu into pieces and soak in light salt water for later use
Prepare Korean hot sauce
Scoop a spoonful of Korean chili pepper, dissolve it with water and set aside
Chop onion, ginger and garlic into mince and set aside
Pour oil into the wok and sauté the onions, ginger and garlic
Pour in the loach and stir-fry, add an appropriate amount of water and dark soy sauce, an appropriate amount of white wine and cook over medium-low heat for 10 minutes
Then add the tofu and simmer over high heat for 5 minutes
Pour in the prepared Korean spicy sauce, add a little sugar and cooking wine and simmer over low heat
Add appropriate amount of salt, cook until the soup thickens, turn off the heat and sprinkle with chopped green onion