Simple home cooking, unlike squid tofu soup, braised
The first step is to clean the squid and the fish scales, remove the black mucous membrane on the inner wall of the fish belly, wash it, and hang it up. [You can use a clean gauze to dry the fish and hang it up, so that it can be fried later]
The second step, prepare the seasoning, ginger peeled and cut the filaments, garlic peeled and washed and chopped, onions and fine foam. Cut the tofu into small pieces and cook for five minutes in boiling water. You can go to the bean flavor, taste it, and pick it up.
The third step is to take a teaspoon of salad oil, heat it, and drain the dried squid into a pan. [Fried fish should have less oil, the oil temperature should be high, and the fish should be flipped with a shovel after the pot is placed to prevent the fish skin from sticking.] Both sides of the fish are fried to golden.
The fourth step, after the fish is fried, add boiling water, submerge the whole fish, heat it on the fire, put in a prepared ginger, garlic, a spoonful of white sugar, a teaspoon of cooking wine, salt according to the taste of the individual, I added two A small spoon. Chaotian pepper powder, according to personal taste. Two tablespoons of braised soy sauce are colored and placed into pre-treated tofu. After the soup is boiled, turn to a low heat, cover the lid and simmer for ten minutes.
The fifth step, slow cook for more than ten minutes, when the soup is basically dry, add diced green onion, slightly flip it, mix well with diced green onion, you can plate it!
Fish, try to dry or drain as much as possible. Do not fry the fish. The oil temperature is high and the temperature is too high. It is not easy to stick the pan. This requires frequent practice. Use water to add water. Different brands of soy sauce, the effect of coloring may be different, you must grasp the amount. The diced green onion is put up before the pot, and it is early, and the boiled paste is not only not fragrant, but also has an unpleasant taste.