Spicy Boiled Qingjiang Fish Tofu

Overview

Today's spicy boiled Qingjiang fish tofu is not as spicy as ordinary boiled fish, so it is a good choice for students who can only eat mildly spicy food.

Tags

• hot dishes
• sichuan cuisine
• dinner with friends
• cooking wine
• doubanjiang
• dried sichuan peppercorns
• dried chili pepper
• green onions
• oil
• pickled pepper
• qingjiang fish
• tofu
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Cut the ginger into cubes, cut the garlic and scallions into sections, and chop the pickled peppers.

   

2. 2 Prepare a piece of Qingjiang fish for Greedy Cat, remove the scales and internal organs, clean it, use a knife to slice the fish into thin fillets, split the head in half, and chop the fish bones into pieces. Mix the filleted fish fillets with ginger, cooking wine, salt and bean paste and marinate until ready.

   

3. 3 Add rapeseed oil to the wok, add Sichuan peppercorns and chili pepper segments and fry until fragrant, remove and chop into pieces and set aside.

   

4. 4 Add oil to the wok, add bean paste, garlic, chopped ginger and pickled pepper and stir-fry until red oil appears. Add broth or water, add the chopped green onions, fish heads and fish bones and bring to a boil. After the water boils, use chopsticks to remove the fish fillets from the pot one by one.

   

5. 5 Then put the tofu in the pot and add an appropriate amount of salt, simmer over low heat for 15 minutes, then pour it into a container.

   

6. 6 Take another pot and add cooking oil to heat.

   

7. 7 Pour the cooked fish fillets into the container, sprinkle with fried chopped chili peppers, crushed Sichuan peppercorns, and green Sichuan peppercorns. Pour the heated oil on top of the chopped garlic and Sichuan peppercorns and serve.