How to make Qingjiang fish stewed with tofu?

Eating fish is a very popular diet in life, because fish is not only delicious, but also rich in vitamins and other nutrients. It is an excellent food choice for people to enjoy delicious food and supplement nutrition. There are many types of fish, among which Qingjiang fish is a very distinctive local fish species. Here I will explain to you how to stew Qingjiang fish with tofu? I hope everyone can understand.

Method 1: 1. Cut ginger into pieces, cut garlic and green onion into sections, and chop pickled pepper. 2. Prepare a Qingjiang fish, remove the scales and internal organs, clean it, use a knife to slice the fish meat into thin slices, cut the fish head in half, and chop the fish bones into pieces. Marinate the sliced fish with ginger, cooking wine, salt and bean paste and set aside. 3. Pour rapeseed oil into a wok, add the peppercorns and chili segments and fry until fragrant. Remove from the pan and chop into small pieces for later use. 4. Heat oil in a wok, add bean paste, garlic, ginger and pickled pepper and stir-fry until red oil comes out. Add broth or water, add the beaten scallion knots, put in the fish head and fish bones and bring to a boil. After the water boils, use chopsticks to put the fish fillets into the pot one by one. 5. Add the tofu into the pot, add appropriate amount of salt, simmer on low heat for 15 minutes, and pour into a container until cooked. 6. Take another pot, add cooking oil and heat it. 7. Pour the cooked fish fillets into the container, sprinkle with fried chili, Sichuan pepper and green pepper powder. Pour the hot oil on the garlic and Sichuan pepper and it is ready to eat.

Method 2: 1. Prepare ingredients: buy live Qingjiang fish in the market, about 400g to 500g; 3 small pieces of tender tofu, or a large piece, depending on your preference. Generally, fish stewed with tofu is more delicious. Cut the ginger into shreds and the garlic leaves into sections. stand-by. 2. Fry the fish: After cleaning the fish, fry it in a pan over low heat until both sides are golden brown. Add as much oil as possible so that it does not get burnt. 3. After frying the fish, pour out all but a little oil, add a bowl of water (the water should cover the fish), bring to a boil, add salt, vinegar, chili pepper, ginger slices and other seasonings, and add small pieces of white tofu. After 10 minutes, when the soup turns white, sprinkle with garlic leaves, add some chicken essence and remove from heat. 4. Economical and cost-effective. It’s not complicated to make.

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