Catfish nuggets (squid fish pieces), which are always in the stop & supermarket, are mostly meat on the fish belly. Although it is not beautiful, the locals seem to be waiting for it to see the fat of the fish. ( ̄『 ̄ Seeing it, I can imagine how delicious it would be if it was stewed with tofu. It’s the kind of paper that has the ability to see the raw materials and think of it as a dish. This is the practice of garlic, squid, tofu, very simple seasoning. Only garlic oil, scallions, a little bit of Cantonese cuisine, I don't have a three-layer non-stick coating pan with a suitable size. The lid is also good. Everyone has a random casserole and this thick-bottomed pan is ok. However, if it is a casserole, it needs to be Stir fry in a pan and then put it in a casserole. It can also be stewed with tofu. Because my man is not a special fish and loves tofu, I want to say that tofu is better than fish! Tips said in advance: catfish nuggets have black membrane on the inside wall to clean and another squid has a smell of soil. Not afraid of stewing, afraid of stewing is not enough! ! If the fish is large, 2 kg can be marinated first. Put the salt wine, white pepper, lazy people, the ultimate version: the oil pan, the fried tofu, the garlic, the scent, the fish, the fish, the seasoning, the hot water, the stew, the stew, the time is enough. Collecting juice
Tofu cut into the right amount of kitchen paper to wipe off the surface of the water steam pot to put the tofu to the surface of the golden effect: lock the tofu moisture (if not non-stick oil to a thin layer, not too small, easy to pull the pot small fire turn over time You can see the side of the tofu and the pot touch the piece of the crusted knot and you can turn it over)
After both sides are fried, it is ready for use (you can put oil on the kitchen paper).
Peeling garlic (the amount of one person can eat more, it is delicious) The oil is not enough to put some oil, oily heat, start to fry garlic, and turn golden on both sides (carefully turn over)
Put the squid at the bottom and set it at the bottom. It doesn't have to be long. (If it's a pan, just use garlic oil. If you use a casserole, you need to put the garlic first and put it on the bottom of the casserole. Fry the fish with garlic and then move the fish to the casserole.)
Put the fried tofu on the fish and pour the seasoning and seasoning: oyster sauce and soy sauce. Pour some hot water and mix well. (The water volume is best. The tofu can also be partially immersed. This can absorb the taste.)
The fire is boiled on the surface and the onion is turned into a small fire for about 20 minutes (the fire water will be different at different times. Everyone pays attention to observe). Finally, the juice is collected (the juice is clean and the critical point is the focus of the bottom of the Nima is particularly delicious. Ah, there is garlic s)
The fat of the squid is rich in edible oil. In fact, it is not necessary to heat up the tofu and the fish so that it will not stick or not fry. The hot water can be directly placed and evenly seasoned. Other fish or fish heads can also be used in this fish. A thin layer of dry starch is applied to the surface for further shaping.