How to make Sichuan style braised fish with tofu

There are many ways to maintain health, and the simplest one is diet. Next, I will introduce to you the recipe of Sichuan-style braised fish with tofu.

1.12 Slice the fish, wash and drain, add a teaspoon of salt and stir for one or two minutes, then rinse repeatedly with water. (The fish slices processed in this way are firmer and less fragile, and appear transparent, which is an important step in making boiled fish, pickled fish, etc.)

2.21 Add white pepper powder, cooking wine and salt to the drained fish fillets, mix well and marinate for 10 minutes. Beat an egg and mix well to coat and flavor the fish. (Eggs and starch have the same effect, making the fish fillet smooth and tender.)

3. Cut the tofu into pieces, add water and a teaspoon of salt to the pot, blanch the tofu in the water, and after it floats, take it out and put it into a bowl. Add some boiling water to keep it warm for later use. (Blanching tofu can remove the beany smell and make it less fragile. Adding salt can also help prevent it from breaking.)

4. Slice the onion, ginger and garlic, chop the green and red peppers into pieces, and set aside the Pixian bean paste, sugar, chicken essence, vinegar, extremely fresh soy sauce and water starch.

5. Heat the pan with cold oil, add a little more oil, put the fish fillets in and fry them on medium heat for a few minutes. Do not use chopsticks or spatula during the process. Hold the pan with your hand and shake it gently to prevent the fish fillets from sticking to the pan. When the fish fillets are fried until slightly dry, remove them and set aside. (The fried fish fillets will remain intact and not break when you stir-fry them in the next step.)

6. Leave some oil in the pan, add Pixian bean paste after the oil is hot and stir-fry over low heat until red oil comes out.

7. Add the scallion, ginger and garlic slices and stir-fry until flavor comes out. Add appropriate amount of cooking wine (you can add more cooking wine to remove the fishy smell), super fresh soy sauce, salt, sugar and chicken essence and mix well.

8. Turn to high heat, add the fish fillets and stir gently, add hot water, drain the tofu and place it in the fish pot and cook for two or three minutes.

9. Add green and red peppers and stir-fry until cooked, add a little vinegar to remove the fishy smell and enhance the flavor, add water starch to thicken and serve.

It is not difficult to make Sichuan-style tofu and fish dish, the difficult part is whether you have persistence. In fact, as long as you can thoroughly understand the methods and steps mentioned above, and persist, the "results" will appear immediately.