All Chinese food Main Dish Stewed bean curd with spicy yellow bone fish

Stewed bean curd with spicy yellow bone fish
Tech

stew

Difficulty

Primer

Servings

3 people

Prepare

30 Minutes

Cooking

30 Minutes

Ingredent

Name Dosage
Osseous fish 4
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.

Instructions

1.Prepare raw materials;

Prepare raw materials;

2.Heat the pot and cool the oil. Put the fish in the fish and fry it.

Heat the pot and cool the oil. Put the fish in the fish and fry it.

3.One side of the fried noodles and then fry the other side.

One side of the fried noodles and then fry the other side.

4.After frying, add the ginger slices.

After frying, add the ginger slices.

5.Cook some more wine, put in the bean paste and fry it.

Cook some more wine, put in the bean paste and fry it.

6.Add a proper amount of water to stew.

Add a proper amount of water to stew.

7.Add a proper amount of water to stew.

Add a proper amount of water to stew.

8.After about 10 minutes of stew, add a little salt and seasoning, then add the scallion.

After about 10 minutes of stew, add a little salt and seasoning, then add the scallion.

9.The table is at the end.

The table is at the end.