Home-style Frozen Tofu Stewed Yellow Croaker Method
Freeze Tofu The simplest method is to quickly rinse the fresh tofu (must be cool) with a gentle stream of water, cut it into evenly sized pieces, drain the moisture, and wrap it in a food-grade bag or plate before placing it directly into the freezer. Thaw naturally several hours before consumption. It's recommended to use old tofu for better texture.
Ingredients Main ingredients:Yellow bone fish - a few pieces, Frozen tofu - as needed, oil - as needed, salt - as needed,Ginger - as needed, garlic - as needed, Dried chili - as needed, rice wine - as needed,Tsp of Sichuan peppercorns - as needed, Coriander - as needed, light soy sauce - as needed,Sugar - as needed Steps 1. Clean and prepare the yellow bone fish. 2. Rinse several pieces of yellow bone fish after killing them with cold water, drain the water, and set aside.3. Thaw the frozen tofu taken out from the refrigerator without rinsing it. 4. Heat the pot until almost hot, then switch to low heat and add an appropriate amount of oil, frying the ginger slices, garlic granules, Sichuan peppercorns, and dried chili threads.
5. Then add
Yellow fish bones into the pot, gently tossing them without using a spatula to avoid breaking them.
6. Add a few drops of rice wine for aroma.
7. Add an appropriate amount of light soy sauce and sugar,
8. Pour in enough water to cover the fish, then cook over high heat.
9. Season with salt and a little bit of Sichuan pepper seasoning.10. Boil the fish until it is cooked, then add the frozen tofu, keeping the fire high to boil again, and simmer for about 15 minutes with the lid on. As the saying goes, "thousands of boils for tofu, tens of thousands for fish," both ingredients taste better when cooked longer. You can also continue boiling after bringing it back to a boil under low heat for a longer time, making the flavor even richer!
11. Boil the fish until it is cooked, then add the frozen tofu, keeping the fire high to boil again, and simmer for about 15 minutes with the lid on.
As the saying goes, "thousands of boils for tofu, tens of thousands for fish," both ingredients taste better when cooked longer. You can also continue boiling after bringing it back to a boil under low heat for a longer time, making the flavor even richer!
12. It's recommended to leave some sauce for serving with rice.
Serve with
rice, Hey!
This feeling, you must understand. Tip: As the saying goes, "thousands of boils for tofu, tens of thousands for fish," both ingredients taste better when cooked longer. You can also continue boiling after bringing it back to a boil under low heat for a longer time, making the flavor even richer!
Leave some sauce to thicken.Serve with rice. Hey! You know what I mean.
Tip: According to the saying "thousand-boiled tofu, ten-thousand-boiled fish," both fish and tofu taste better when cooked for a longer time. You can also boil them then simmer on low heat after covering the pot for a while to enhance the flavor even more!
