Don't eat mutton pot when it's cold, 1 catty of fish belly with 1 handful of yuba is more enjoyable than 6 catties of mutton

 Today, let's make a fish belly and bean curd pot with higher nutritional value than mutton.

Many people don't know what a fish belly is, but in fact, it does not refer to the type of fish, but to the parts of the fish's body. Generally, fish belly has very few or no spines, so fish belly is especially suitable for children and the elderly at home.  

Fish belly and bean curd pot, the meat is delicate, fragrant and smooth, more nutritious than mutton pot, especially satisfying cravings

[Required ingredients]: crucian carp, hairtail, grass carp, large yellow croaker, black fish, etc. (fish is the most suitable meat for people to eat).

[Required accessories]: bean curd, green and red pepper, green onion, ginger and garlic, cooking wine, light soy sauce, oyster sauce, Zhuhou sauce, starch, sugar, salt

——Start making——

Step 1: Clean the fish, especially the black membrane of the abdomen must be torn clean, the source of the fishy smell, and then cut the fish belly into small pieces for later use.

Step 2: Put the sliced fish belly on a plate, add some shredded ginger, salt, sugar, cooking wine, light soy sauce and oyster sauce to grasp well, then marinate for 10 minutes. After 10 minutes, add some starch and mix evenly, and marinate for another 2 minutes.

Tips: Ginger shreds and cooking wine can be used to remove the smell well, and sugar can improve freshness, just put a little bit on the line. After the starch, one is to wait for the cooking wine and ginger shreds to completely remove the fishy smell, and the other is to lock in the moisture and keep the fish from being too dry.

Step 3: Soak the yuba in warm water in advance, then cut it into small pieces for later use.

Step 4: Cut the shallots into small pieces, cut the green onions into large sections, and then cut some ginger slices and garlic cubes. Remove the seeds and wash the green and red peppers, and also cut them into small pieces for later use.

Step 5: Mix a bowl of sauce, add a spoonful of light soy sauce, a spoonful of oyster sauce, a little starch and an appropriate amount of water to a small bowl, stir well and set aside.

Step 6: Heat the oil, put the marinated fish belly into the pan and fry it in the pan, pay attention to turn it over and fry until golden brown.

Step 7: Leave a little base oil in the pot, add the green onion, garlic and ginger slices to fry until fragrant, then add the soaked yuba and stir-fry it, add a spoonful of Zhuhou sauce, and stir-fry the yuba evenly after the fragrance is evenly fragrant, add an appropriate amount of water, and then boil over high heat.

Step 8: Add the fried fish belly, turn it twice, then add the green and red peppers, and finally pour in the seasoned sauce and bring to a boil.

Step 9: Add some shallots, then transfer the fish belly and bean curd to the casserole, turn on medium-low heat and cook for 7 minutes before serving.

Step 10: Serve it directly to the table and eat it, you don't need to use the belly part of the fish to make this dish, you can use the whole fish, but the other parts have a little more spines.

 Tips 

 One: This dish does not have to be made with fish belly, the whole fish can also be made of other parts, the method is the same, and it is also very delicious, but there are slightly more spines.

 2: Zhuhou sauce is a kind of condiment, similar to oyster sauce, suitable for casserole, claypot, barbecue and other cooking methods, generally sold in supermarkets, the taste is very good.

 Three: When preparing the sauce, just add a little starch, don't add too much, otherwise it will be easy to paste the bottom of the pot.