Yunnan Fish Tofu Pudding

Yunnan fish tofu pudding is a relatively common delicacy and a very famous local specialty. Many people come to Yunnan just to taste the authentic flavor of fish tofu pudding. This is because most people cannot make the fish tofu pudding delicious and always feel that the taste is lacking. In fact, it is because the details are not mastered when making the fish soup. Some seasonings should be added during the cooking process and simmered on low heat for two or three hours.

Steps[1]

1. Cut the fish fillet into large pieces, put them into the pot, add water and boil it into fish soup. I was afraid of the fishy smell, so I added a few slices of ginger.

2. This is the cooked fish soup.

3. While the fish soup is boiling, remove the fish bones and then chop the fish meat into puree.

4. Add salt and chicken essence to the fish paste and mix well, then scoop two spoons of fish soup into it to spread it out; dice the lean meat, add a little salt, starch and cooking wine and mix well; dissolve the dry starch with a small amount of water; beat the egg white until foamy.

5. Pour the fish paste and water starch into the egg white and stir into a paste.

6. Blanch the amaranth.

7. Then spread it on the bottom of the soup bowl.

8. Filter the fish soup to remove the fish bones and fish bones and discard them. Add green beans and salt and bring to a boil.

9. Turn to low heat and slowly pour the fish paste into the pot. Do not move it at this time. Cover the lid and cook for about three to five minutes.

When the fish paste has solidified slightly, use a spatula to gently scrape the fish paste away from the bottom of the pot to prevent it from sticking to the pot and burning. Then pour the lean meat into the pot, cover the lid, and cook for about five minutes. Use a spatula to gently chop the fish paste into pieces until the fish paste is cooked.

raw material:

One carp (or grass carp), 1 box of tender tofu, 200 grams of bean sprouts, 200 grams of celery, 50 grams of dried chili peppers, 10 grams of Sichuan peppercorns, 30 grams of Pixian bean paste, 10 cloves of garlic, appropriate amount of cooking wine and salt.

practice:

1. Clean the fish, slice it into thin slices, add an egg white, cooking wine and a little salt to marinate for a while;

2. Cut the soft tofu into slices and put it on the bottom of the plate;

3. Blanch the bean sprouts in boiling water;

4. Wash and cut the celery into sections, and blanch them in boiling water;

5. Place the blanched bean sprouts and celery on the tofu;

6. Pour the amount of oil used for cooking into the pot, heat it up, pour in the peppercorns and fry until fragrant;

6. Add dried chili segments and fry until fragrant;

7. Pour in the bean paste and garlic slices and stir well;

8. Pour in hot water, the amount of water should be enough to cover the fish fillets;

9. After the water boils, put the fish slices into the pot one by one and spread them with chopsticks;

10. After all the fish fillets are in the pot, cook for about 2 minutes before removing from the pot. Pour into the container containing tofu and vegetables, and sprinkle with chopped green onions.

Remark:

1. The carp we used this time was a very large one that someone brought us when they went fishing. It took a lot of effort to dismember it. Carp meat doesn’t feel good to slice, so I’ll just slice it all this time to avoid wasting it. I’ll use grass carp in the future.