How to make Wujiang tofu fish?

Wujiang tofu fish is a very classic meal. This dish is a very famous cuisine in the Chongqing and Guizhou regions. It has a very strong and stimulating delicious taste and is a major specialty of Wujiang. The main ingredients are Wujiang fish and tofu, which are perfectly combined through special cooking methods. It is very tempting. Let’s take a look at how to make Wujiang tofu fish. Those who are interested can find out more.

Wujiang tofu fish is a local specialty with good color, aroma and taste, belonging to the Guizhou cuisine. This dish is spicy, fresh and has great color and flavor. The fish meat is fresh and fragrant, the tofu is snow-white and tender, it remains tender even after long cooking, has no residue and melts in your mouth. Wujiang is located at the southernmost tip of Zunyi County. There is a food street on the side of the expressway with many shops. Every household specializes in processing live fish. The special flavor of "Wujiang Tofu Fish" is famous both inside and outside the province. It has become a unique food culture brand in Wujiang's tourism industry.

The main ingredients of "Wujiang Tofu Fish" are the inexhaustible fresh fish in the Wujiang River Basin and the unique Wujiang tofu. The preparation method is to put all the seasonings into the pot to make soup, rinse with cold water, then put in the fresh fish pieces, simmer until boiling, the protein and various amino acids in the fish slowly dissolve into the soup, then add tofu and cook, it is fragrant, spicy and hot, with good color and taste. The fish meat is fresh and fragrant, the tofu is snow-white and tender, it remains tender even after long cooking, has no residue and melts in your mouth.

Ingredients: 1 kg fresh Wujiang fish, 500 grams of Wujiang tofu. Seasoning: appropriate amounts of bean paste, salt, MSG, five-spice powder, pepper, glutinous rice pepper, lard, ginger, garlic, onion, and fresh soup. Preparation: (1) Scrape the scales off the fresh fish, cut open the belly, remove the internal organs, wash and make cuts on both sides; cut the tofu into 4 cm cubes, blanch in boiling water and drain; slice the ginger and garlic, and cut the green onion into 2.5 cm long sections; chop the fermented bean paste into fine pieces. (2) Heat the lard in a pan until it is 60% hot, then cook the glutinous rice peppers. Add the fermented bean paste and season with ginger, garlic slices, broth, five-spice powder, pepper, MSG, etc. Add the fish and tofu and simmer over low heat for about 10 minutes. When cooked, add the scallions and serve. Features: Tender meat with spicy flavor.

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