In the vibrant, everyday food scene of the city, fish offal and tofu is like a home-cooked dish warmed by time, embodying the wisdom of ordinary people in making the most of resources and their dedication to flavor. From "scraps" to a culinary delight: In the past, fish offal was often overlooked as "scraps" in the market. Fishmongers would sell fish maw, roe, and intestines cheaply or even discard them when processing fresh fish. But skillful housewives couldn't bear to waste these scraps, so they cleaned and prepared them, stewing them with inexpensive tofu—the rich oils of the fish offal meeting the delicate texture of the tofu created an unexpected and delicious flavor. Especially in times of scarcity, this dish, with its low cost, provided a warm meal and became a staple for many families. Stories from Regional Flavors - The Gentle Stewing of Jiangnan Water Towns: In the land of fish and rice, fish offal and tofu often carries the mellow aroma of Shaoxing wine. After stir-frying scallions and ginger, water is added and simmered slowly, resulting in a milky white broth. The tofu absorbs the freshness of the fish, a simple expression of the water town people's "living off the water," even the broth is eaten clean with rice. - The Spicy Footnote of Sichuan and Chongqing: In Sichuan and Chongqing, fish offal and tofu is given a spicy soul. The red oil from stir-fried broad bean paste coats the fish offal, and the sourness of pickled peppers and the numbing sensation of Sichuan peppercorns seep into the pores of the tofu. A hot and spicy pot, much like the straightforward character of Sichuan people, is always a must-have dish on the dinner table. - The Smoky Atmosphere of Northeastern Stove: Northeasterners often add cabbage or vermicelli to fish offal and tofu. The large iron pot simmers and bubbles, the creamy fish roe, the chewy fish maw, and the soft tofu blend together in the savory sauce. In the cold winter months, sitting around a pot of this warms both body and stomach. The beauty of this dish lies in its respect for the "ordinary," a philosophy of life found in ordinary ingredients. Fish offal, though not a rare or expensive ingredient, loses its fishy smell through careful preparation; tofu, though simple, absorbs a myriad of flavors. Like many small joys in life, seemingly ordinary, they become flavorful through careful preparation. Today, fish offal and tofu remain a down-to-earth option on restaurant menus. When you pick up a piece of tofu soaked in broth or bite into a bursting fish maw, you taste not only the flavor, but also the simple stories of "eating well" passed down through the ages.
Materials
7-Step Recipe for Fish Offal Tofu
1. Rinse the fish offal repeatedly with clean water, cut open the fish intestines to remove impurities, puncture the fish bladders, and marinate the fish roe with 1 tablespoon of cooking wine and a little salt for 10 minutes to remove the fishy smell.
2. Add water, ginger, cooking wine, and fish offal to a pot. After the water boils, cook for another 2 minutes and remove the fish.
3. Slice pickled peppers into rings, mince ginger and garlic, and chop scallions.
4. Heat oil in a pan, fry the tofu until golden brown on both sides and remove from the pan (frying the tofu makes it more flavorful and less likely to fall apart when cooked).
5. Leave some oil in the pan, add fermented broad bean paste and stir-fry until the oil turns red, then add pickled ginger, pickled peppers, minced ginger, minced garlic, dried chili peppers and Sichuan peppercorns and stir-fry until fragrant.
6. Add fish offal, tofu, and enough hot water to cover the ingredients. Season with light soy sauce, dark soy sauce, and sugar. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15 minutes.
7. Finally, sprinkle with chopped green onions and add a few drops of Sichuan peppercorn oil for aroma (optional).
