Fish flavored tofu

Overview

Mildly spicy? Slightly sweet? Slightly sour? The seemingly random condiments create a fishy aroma that is hard to stop eating. In fact, fish-flavored dishes were only invented in recent decades. According to historical records, the creator was Yiyi Sichuan chef in the early years of the Republic of China. Because of its unique flavor, it was deeply loved by diners. Later, it gradually developed and developed, and the fish flavor became one of the traditional flavors of Sichuan cuisine. Common ingredients such as pork, offal, tofu, eggplant, etc. are all suitable for making fish flavor, and it is suitable for both meat and vegetables.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• dinner
• famous dishes
• chicken stock
• cooking wine
• doubanjiang
• pickled ginger
• pickled pepper
• silky tofu
• vinegar
• water starch
• white sugar
• chopped green onion
• garlic
• soy sauce

Ingredients

Steps

1. 1 Prepare all the ingredients, cut the tofu into small pieces, mince the shallots (separate the green and white ones), mince the pickled ginger and red pepper, and mince the garlic.

   

2. 2 Cut the tofu into cubes, blanch in boiling water for 2 minutes, then drain and set aside.

   

3. 3 Pour oil into the pot, heat it up, add bean paste and stir-fry until fragrant, then add minced pickled peppers, soaked ginger foam, green onions and minced garlic and stir-fry until fragrant (this step is faster to avoid burning).

   

4. 4 Add chicken stock, soy sauce, cooking wine, vinegar, and sugar and stir-fry until evenly boiled.

   

5. 5 Pour the drained tofu cubes into the pot, stir-fry evenly, add appropriate amount of water starch, cook until the soup thickens, take it out of the pot and put it on a plate, and finally sprinkle with chopped green onion.

   

6. 6 Finished product

   

7. 7 Finished product

   

8. 8 Finished product

   

9. 9 Finished product