How to make braised dried fish?

Lu Ganzi is a delicious snack with good color, aroma and taste. Especially in summer, many people like to eat braised chicken feet, lu Ganzi and other various braised foods. Usually we invite three or five friends to have a drink together and talk about work. It not only has the effect of relieving stress, but also enhances friendship. In fact, the method of making Lu Ganzi is very simple, but people who don’t know how to make it will definitely find it very difficult. The following introduces the method of making Lu Ganzi.

1. How to make braised dried tofu. Ingredients for the brine: star anise, galangal, bay leaves, cinnamon, nutmeg, cloves, fennel, licorice, Jerusalem artichoke root, dried chili peppers, Sichuan peppercorns, shallots, and ginger. Ingredients: rock sugar, soy sauce, cooking wine, salt, water. Pour soy sauce, cooking wine, salt, rock sugar and water into the casserole; put the ingredients into the seasoning bag and put them into the casserole, bring to a boil over high heat, then turn to low heat and simmer for about 1.5 hours until the aroma comes out; cut northern tofu into pieces, fry in oil until both sides are golden brown; put it into the casserole, pour in the brine, cook for about 30 minutes, turn off the heat and simmer for a while; the brine for braised tofu should be served separately, as the brine used in braised tofu is easy to deteriorate. 1. After the brine is cooked, it can be used continuously, and the more it is brine, the more delicious it will be.

2. The containers for cooking and storing the brine should be casseroles or enamel pots, not metal containers; 3. The materials and dosage of the brine are not very strict (this really fully reflects the profoundness of Chinese cuisine, I won’t explain it in detail, let you understand it yourself). In short, use whatever is available, but don't put too much medicinal material, otherwise the medicinal smell will be too strong after cooking, and your kitchen will become a Chinese medicine pharmacy. The ones used here are packed with two seasoning packets, and the capacity of the casserole is about 1600ML; 4. The brine can be used for a long time, but if it is not used often, it must be boiled every 1 or 2 days, otherwise it will get moldy.

Cut the tofu into cubes and fry them in a pan until both sides of the tofu are golden brown. Then drain the oil and put pepper, star anise, salt, soy sauce and tea leaves in a cooking pot to make a marinade. Put the fried tofu in the marinade and it can be eaten after half a day.

You can also prepare the onions, ginger, garlic, and chili peppers in advance, and then put them in a pot together with the seasoning packet and soy sauce. After boiling the water, turn off the heat, soak the fried or boiled tofu in the marinade and cook for 2 minutes, then turn off the heat. It can be eaten directly after cooling for 1 to 2 hours.

No matter which of the above methods is used to prepare the marinade, it must be soaked for a period of time. The simplest way is to cut the tofu into cubes, boil it directly with soy sauce and water (1:1) for 1 minute, and then soak it. It takes about half a day before it can be taken out and eaten directly. To quickly prepare marinated dried tofu, you can cut the tofu into strips and put them directly into the above marinade to boil the marinade. You can also fry it, then cut it into strips and boil it in the above marinade for 3 to 5 minutes. In this way, you can turn off the heat and let it cool slightly before eating.