【Soy stewed fish】

Overview

This stewed fish with soy sauce is somewhat similar to maocai, because it has a light taste, a variety of vegetables, and is nutritious. It is particularly loved by the whole family.

Tags

• hot dishes
• carp
• cooking wine
• ginger
• potato flour
• quail eggs
• rapeseed
• soybean paste
• stock
• tofu skin
• garlic
• green onions
• pepper
• soy sauce

Ingredients

Steps

1. 1 Cut open the fish and remove the internal organs, wash it, add cooking wine, salt and pepper to the fish and marinate it for a while

   

2. 2 Slice ginger, pat garlic into pieces, tie green onions into knots and set aside

   

3. 3 Boil the quail eggs, remove the shells and set aside

   

4. 4 One pack of potato flour, washed and boiled for 5 minutes, set aside. My favorite is potato flour

   

5. 5 Select rapeseed to remove old tendons, wash and blanch and set aside

   

6. 6 Soak the tofu skin in water, blanch and set aside

   

7. 7 Heat oil in a wok, sauté ginger and garlic until fragrant, add a tablespoon of soybean paste and stir-fry, add appropriate amount of oil, soy sauce, cooking wine and stock

   

8. 8 After the soup boils, add the marinated fish and green onions. You can also lightly fry the fish and add the stock in the previous step. If not, you can add water, but the taste will not be as fragrant as the stock

   

9. 9 Put the potato flour and tofu skin into the bottom of the casserole, pour the boiled fish and stock into the casserole, simmer over low heat for 30 minutes, add the rapeseed and quail eggs

   

10. 10 If the taste is strong, you can add some salt to taste