In the preparation of pickled Chinese cabbage tofu fish, it is necessary to prepare crucian carp or asp, either of which is acceptable, as both of these fish have good flavors and soft meat. It is best to choose fresh crucian carp, and it is also necessary to prepare a block of tofu, which is best to be northern tofu that is hard and has a good texture when eaten. Pickled Chinese cabbage and green peppers also need to be prepared in appropriate amounts.

Ingredients

One crucian carp, one block of tofu, 300 grams of pickled Chinese cabbage, one green chili pepper, one red chili pepper, one egg (take the egg white).

Seasonings: soy sauce, chicken broth, white pepper, vegetable oil, salt, cooking wine, garlic, and ginger as needed.

Preparation method

① Kill the crucian carp, clean it up, cut off the fish head, open it, remove the clean fish meat and cut it into slices for later use; cut the tofu into slices; peel and wash the garlic, then slice it; peel and slice the ginger; wash the pickled Chinese cabbage and cut it into strips.

② Marinate the fish slices with salt, ginger slices, cooking wine, and egg whites for a moment, mix well, and then stir-fry in an oil pot heated to 50 degrees until just cooked. In another pot, heat water, blanch the fish head for a moment, and then remove it.

③ Heat oil in the pot, add ginger slices and garlic slices to sauté, then add shredded pickled Chinese cabbage, stir-fry well, add chicken broth, white pepper, green chili peppers, red chili peppers, and cooking wine, and boil and simmer. After the soup boils, add the fish head and fish slices.

④ After the soup boils again, add tofu slices, and simmer until the tofu is cooked, then add salt to taste.

Other methods

Main ingredients: one fish, pickled Chinese cabbage, a small amount of shredded meat

Auxiliary ingredients: tofu, cooking wine, cornstarch, one egg white, scallions, ginger, garlic, dried chili peppers,

Step

1. Remove the scales and internal organs of the fish, and peel off the black membrane inside the fish belly;

2. Cut off the fish head and tail, cut the fish head in half; cut the fish body along the backbone, then slice into fish slices;

3. Add an appropriate amount of cooking wine and cornstarch to the fish slices, fish head, and fish tail, beat in one egg white, mix well, and set aside; prepare scallions, ginger, garlic, dried chili peppers, and pickled Chinese cabbage, and wash the tofu and cut it into blocks;

4. Add oil to the pot, heat the oil, and then sauté the scallions, ginger, and garlic. Add dried chili peppers and stir-fry with pickled Chinese cabbage for 3-5 minutes, then add an adequate amount of cold water and bring to a boil;

5. After the water in the pot boils, add the fish head, fish tail, and tofu, and boil over high heat for 5 minutes;