材料:
紅魚1條
硬豆腐1磚
粉絲30克
冬菇3隻
清湯300毫升
配料:
蒜頭1粒
薑2片
葱2條
乾紅椒2隻
八角1粒
花椒半茶匙
調味:
豆瓣醬1湯匙
紹酒少許
鹽少許
生抽1湯匙
老抽半茶匙
糖1茶匙
做法:
1.
粉絲泡水。冬菇去腳,一開四。葱綠切葱花,葱白切粒。蒜頭切片。乾紅椒切圈。豆腐切厚件。
2.
魚抹乾水,魚身表面割幾刀,內外抹鹽。燒熱油,煎香魚表面。取出備用。
3.
爆香配料,爆辣豆瓣醬,灒紹酒,加入清湯,加調味,把魚回鑊,加入冬菇、粉絲和豆腐,蓋上收中火煮10分鐘。
Braised fish and tofu with spicy sauce
Ingredients:
Snapper 1 pc
Hard tofu 1 pc
Vermicelli 30g
Shiitake mushroom 3 pcs
Chicken broth 300ml
Side ingredients:
Garlic 1 clove
Ginger 2 slices
Green onion 2 pcs
Dried chili 2 pcs
Star anise 1 pc
Sichuan pepper ½ teaspoon
Seasoning:
Spicy bean paste 1 Tablespoon
Shao Xing wine Little
Salt Little
Soy sauce 1 Tablespoon
Dark soy sauce ½ teaspoon
Sugar 1 teaspoon
Steps:
1.
Soak vermicelli with water. Cut mushroom feet then cut in quarters. Shred green part of green onion. Dice white part of green onion. Slice garlic. Cut dried chili in pieces and cut tofu in thick pieces.
2.
Pat dry the fish. Slightly cut the surface of fish. Marinate whole fish. Heat the oil, pan fry fish.
3.
Pan fry ginger, garlic, green onion, chili, Sichuan pepper and star anise. Put in spicy bean paste and Shan Xing wine. Pour in chicken broth. Put in soy sauce, dark soy sauce, sugar and salt. Put in fish, mushroom, vermicelli and tofu. Cover the lid and turn to mid-heat and cook for 10 minutes.