The classic Cantonese dish of braised fish belly with bean curd is rich in sauce, soft and smooth, delicious and not greasy, suitable for all ages

1. Fish belly and bean curd pot pot

The belly is the part of the fish that is close to the belly, it is the softest and weakest part of the fish's body, there are no bones, it is smooth and tender to eat, and it is easy to digest. Cantonese dialect, also known as "eating meat", means that there are no bones, and every bite is pure meat.

Fish belly is rich in unsaturated fatty acids, the meat is fatty, tender and smooth, nutritious and delicious, and adults and children like to eat it.

Fish belly with yuba is a Hakka dish that Cantonese people like very much, the fish is fragrant, the yuba is delicious, the ingredients are homely, and the method is simple.

2. The best way to make a fish belly and bean curd pot

Eating seafood and eating fish, I think Cantonese people are the best at eating, this fish belly with yuba eating method, the taste is really a must. The fish belly is tender and refreshing in the mouth, and the yuba is soft and tough, with an indescribable feeling, and you will not get tired of eating it every day.

Today we are going to share this delicious home-cooked recipe, and if you like it, you won't be thanked.

Ingredients: 1 fresh grass carp, bean curd

Ingredients: ginger, garlic, chives, coriander, enoki mushrooms,

Step 1: Generally speaking, the fish belly is not bought separately, we buy a large fresh grass carp, scrape the scales, remove the internal organs, and then take the fish belly part, cut the fish belly into pieces,

We marinate the fish belly, add a few slices of ginger, an appropriate amount of cooking wine, a little salt, pepper, add a spoonful of cornstarch, lock the moisture of the fish, maintain the tender taste, add an appropriate amount of light soy sauce to taste, grasp and mix evenly with your hands, then add some peanut oil, grab and mix evenly again, add peanut oil to make the fish non-stick, marinate for 15 minutes, let it taste.

Step 2: Cut some side dishes

Ginger slices,

Garlic head cut into small pieces,

Cut the green onion into white sections, cut the green onion leaf into chopped green onions,

Break the yuba, don't soak the yuba in water in advance, because it will be fried, and the yuba will fry when it is soaked in water and fried.

Prepare a small handful of enoki mushrooms, clean them and set aside,

Heat the pan, add wide oil, turn to low heat after the oil temperature is 5 hot, put the yuba into it and fry it,

Fry the yuba and remove it.

Soak the fried yuba in water, and soak the yuba in the deep fryer in water, which is easier to soften.

Step 3: Leave the bottom oil in the pot, put the fish belly into the pan and fry until fragrant, do not turn the fish when frying, fry one side over low heat until golden brown and then turn over and fry the other side, so that the fish does not stick to the pan, the fish is not broken, it is best to fry the fish in a non-stick pan, and there is no problem with the ordinary pot.

Fry until golden brown on both sides, then remove and set aside.

Put oil in the casserole, after the oil is hot, put the ginger, green onion, and garlic into the stir-fry, add boiling water after stir-frying, put the enoki mushroom into the bottom, and then put the yuba on top of the enoki mushroom, and then spread the fried fish belly on the top of the yuba.

Add an appropriate amount of light soy sauce to taste, an appropriate amount of oyster sauce to enhance freshness, cover and simmer for 8 minutes. After 8 minutes, open the lid, a fragrant fish belly and bean curd pot is ready, simple and delicious, nutritious and delicious, sprinkle with chopped green onions, coriander garnish, and you can eat.

Fragrant and tender, refreshing and appetizing, with wine and food, adults and children love to eat, if you like it, try it.

To sum up:

1. This is a home-cooked dish, many people use fish meat instead of fish belly, although there is no problem, but the taste is still a little less, you can't eat the fragrant and tender feeling of fish belly, and there are fish bones, you should be careful when eating. Tip: What should I do if a fish bone gets stuck in my throat? Go to the pharmacy and buy vitamin C tablets, put them in your mouth, and the fish bones will be soft after a while, which is much better than using vinegar.

2. After the yuba is fried, it is soaked and boiled in water, crispy on the outside and soft on the inside, the flavor is unique, and the taste of our usual water soak is different, the fish is easy to cook, so the boiling time can not be too long, 8 minutes can be.