Braised Crucian Carp with Tofu
Braised Crucian Carp with Tofu: Braised together, this dish has a milky, fresh broth, silky smooth tofu, and tender, delicate fish meat.
Ingredients
crucian carp (scored, coated with salt and cooking wine, marinated for 20 minutes)
1 (approx 250 g)
tofu (cut into cubes, boiled in salted boiling water for 5 minutes)
300 g
fresh broth
750 g
blended oil
100 g
salt
5 g
sliced ginger
10 g
sliced garlic
10 g
MSG
2 g
scallion
10 g
Pixian doubanjiang (finely chopped)
10 g
water starch
15 g
soy sauce
20 g
scallion (finely chopped for garnish)
5 g
Instructions
1
Step 1
Score the crucian carp, coat with a small amount of salt and cooking wine, and marinate for 20 minutes.
2
Step 2
Cut tofu into blocks measuring 5 cm long, 3.5 cm wide, and 1.5 cm thick, boil in salted boiling water for about 5 minutes, then remove and drain for later use.
3
Step 3
Place a wok over high heat, pour in oil and heat until it reaches about 70% of its smoking point, add the crucian carp and fry until golden on both sides, push the fish to one side of the wok, add the finely chopped Pixian doubanjiang and stir-fry until fragrant, then add the sliced ginger and garlic and stir-fry until aromatic, pour in the fresh broth and bring to a boil, simmer briefly.
4
Step 4
Add the tofu blocks, then add soy sauce, salt, and MSG, simmer until the tofu is well flavored, add the chopped scallion, thicken the sauce with water starch, then serve.
