|Bean curd||2 pieces|
|Pixian bean paste||2 spoons|
|Ginger slices||3 slices|
|oil and salt||Appropriate amount|
Stewed bean curd with spicy yellow bone fish
Tofu and fish are the best match. The golden combination is almost without matching, rich and balanced nutrition. Tofu is rich in vegetable protein, and fish is rich in animal protein. They combine perfectly and achieve twice the result with half the effort. When it was cold, I wanted to be hot and hot, so in the stew, I added the bean paste to make the dish spicy and tasty; it also stewed more soup to make Shabu Shabu. There was snow outside, the family sat around the small hot pot, the fish had no bone, the entrance was tender, and the bean curd absorbed the taste of the fish. It was delicious and spicy in the mouth. It was also very sweaty. It was really cool.