Dragon head squid tofu pot

Overview

The dragon-headed carp is also called tofu fish, so named because its flesh is as smooth and soft as tofu. Today I put tofu fish and tofu together, which was highly appreciated by my dad. Friends who like tofu fish can try it.

Tags

• hot dishes
• home cooking
• cooking wine
• doubanjiang
• dragon-headed carp
• garlic
• green onions
• light soy sauce
• northern tofu
• old soy sauce
• oyster sauce
• ginger

Ingredients

Steps

1. 1 Cut the tofu into 1cm thick cubes

   

2. 2 Slice ginger, slice green onions, peel garlic

   

3. 3 Remove the gills and internal organs from the tofu fish, wash and cut into sections

   

4. 4 Rub the pot with ginger. It is said that it will not stick to the pot

   

5. 5 Put an appropriate amount of oil in the pot, add half of the green onions, ginger and garlic, and stir-fry until fragrant

   

6. 6 Add the tofu fish and shake the pot twice (try not to use a shovel, the meat of the tofu fish is too soft)

   

7. 7 Add the tofu fish and shake the pot twice (try not to use a shovel, the meat of the tofu fish is too soft)

   

8. 8 Add a spoonful of cooking wine, a spoonful of oyster sauce, two spoons of light soy sauce, a spoonful of bean paste, a spoonful of dark soy sauce, and an appropriate amount of boiling water and bring to a boil (taste for saltiness and adjust)

   

9. 9 After boiling, add the tofu and boil again (do not cook for too long, turn off the heat and transfer to the casserole as soon as the water boils)

   

10. 10 Spread the other half of the green onions, ginger and garlic on the bottom of the casserole

    

11. 11 Pour the tofu and soup into the casserole and cook for about 3 minutes

    

12. 12 Pour the tofu and soup into the casserole and cook for about 3 minutes

    

13. 13 Then add the dragonhead carp and cook for 2 minutes