Eggplant stewed with frozen tofu
- Ingredients
- Chinese Crucian Carp1 piece
- Frozen Tofu1 block
- Steps for Steaming Chinese Crucian Carp with Frozen Tofu
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1. Clean the crucian carp by removing the scales, gills, and organs;(The fishmonger did this for me; just wash it at home.)
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2. Make cross-cut slashes on both sides of the fish, cut the frozen tofu into 3 cm cubes, blanch in boiling water, drain and set aside.(I thawed the tofu beforehand to remove the internal ice water by blanching.)
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3. Cut the green onion into segments,and ginger into slices for later use.
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4. Heat a wok on high heat, add oil and fry the carp until both sides turn golden brown (about half to one minute each side), then add the green onions and ginger, and add some old soy sauce.
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5. Pour in enough hot water to cover the fish (around 1.5 liters from a kettle) and let it boil before simmering gently.
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6. When about half of the liquid remains, add the tofu cubes and continue simmering.
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7. Add salt,MSG,black pepper just before thickening the sauce with a drizzle of sesame oil.(Do not completely reduce the sauce; some liquid should remain.) I sprinkled some water-soaked garlic sprout bits on top for color.TIP If you prefer soup, use more cold water instead (for a milder fishy taste and richer flavor), add the tofu earlier, and do not use dark soy sauce. Do not reduce the sauce to thick consistency at the end.
- Tip
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if you want a soup, add more water, preferably cold water, as it brings out a richer flavor with less fishy smell.the crucian carp fish broth tastes better, and the frozen tofu should be added earlier. Do not use dark soy sauce; let it simmer without reducing the liquid.
