Fu Shou fish falls in love with soft tofu Method

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  1. Prepare a piece of fresh Fushou fish , remove the fish scales, gills and internal organs, scrape off the black membrane in the fish belly, rinse it under running water, drain the water, and use a knife.Use ginger slices, cooking wine, and salt to smear the whole body of the fish evenly and marinate for fifteen minutes.

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  2. The ingredients were prepared, but the Sichuan peppercorns were forgotten in the camera.

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  3.Rinse the fragrant tender tofu under running water.If you are afraid of loosening, you can soak it in hot salt water for a while.I prefer the tender texture and omit it.

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  4.After the fish is marinated, it is best to use kitchen paper to absorb the moisture from the fish.Explosion-proof pot, or rub some dry starch on the fish, I was lazy and omitted this step.Then heat the pan with cold oil, a little more.The oil temperature is 70-80%.Throw in a piece of ginger to test the oil temperature.Add the fish and fry slowly.Be careful not to get burned by splashing oil.

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  5.Be careful when frying fish.Generally, the skin will not break.Wait for three or four seconds.Minutes (I use an induction cooker), after one side is set, shake the pan slightly and the fish will slide in the pan and it is almost ready to be flipped and fried.

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  6. During the frying process, you can adjust a sauce and pour in light soy sauce , soy sauce, and a bowl of water and mix well.After the fish is fried, add sliced ​​ginger, garlic (don’t cut it too small), Sichuan peppercorns, mushroom sauce, and half of the green and red peppers and stir-fry until fragrant, then pour in the sauce and simmer slowly over low heat (you can use less water for smaller fish) ,) Do not cover the pot and bring to a boil over high heat.Slowly add the tofu along the edge of the pot, then cover the pot and simmer for three minutes.Turn over gently, simmer for two minutes, add the remaining chili, and reduce the juice over high heat.If you like more soup, you don’t need to collect the juice.

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  7.Heat the pot, sprinkle a handful of chopped green onion, if not, just start eating..

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  8.It looks good and tastes delicious.If you don’t like spicy food, you can skip it.When I cook fish, I usually don’t add chicken essence because it’s already very delicious.