Braised wasp fish with pickled pepper and tofu

Overview

The wasp fish has tender meat and a beautiful taste. Adding tofu, the tenderness of the fish and the softness of the tofu are combined, which is enough to impress. There is a key point to this dish. The waspfish should be fried first to get the aroma before adding the tofu, so that the umami flavor of the fish can penetrate into the tofu.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• chili sauce
• cooking wine
• coriander
• garlic sprouts
• light soy sauce
• onions
• oyster sauce
• pickled beans
• pickled pepper
• tofu
• waspfish
• white sugar
• fermented bean curd
• garlic
• ginger
• salt
• tomatoes

Ingredients

Steps

1. 1 Have all materials ready. Wash the fish and tofu, cut the pickled beans, onions, and garlic sprouts into small pieces, slice the pickled wild rice, ginger, and garlic into slices, shred the pickled peppers, and cut the tofu into small pieces.

   

2. 2 Marinate the fish with salt, cooking wine, oyster sauce, light soy sauce, and sugar for 30 minutes.

   

3. 3 First, soak the tofu in salt water for a while. This way, it will not easily fall apart or harden when cooked, and the texture will be smoother and more delicious.

   

4. 4 Put oil in the pot, add tofu, fry until both sides are slightly brown, put on a plate and set aside.

   

5. 5 Add some oil to the pot, simmer the pot with ginger, onion and garlic until fragrant, add the fish and fry until both sides are slightly brown.

   

6. 6 Pour in the fried tofu, add sour beans, pickled wild rice roots, chili sauce, fermented bean curd, pickled peppers, tomatoes, and pour in appropriate amount of boiling water.

   

7. 7 Bring to a boil over high heat, then turn to medium-low heat and simmer for 10 minutes until the soup base is fragrant and slightly thick. Add a small amount of salt and chicken essence to taste.

   

8. 8 Pour into a bowl and sprinkle with chopped green onion and coriander.