Fish and tofu

Fish-baked tofu belongs to Shaoxing cuisine in Zhejiang Province. The main raw materials are carp and tofu, and the taste is salty and fresh. Ingredient: 750g of pond fish and 500g of tofu (South). Accessories: 50 grams of winter bamboo shoots, 5 grams of dried mushrooms and 13 grams of starch (broad beans). Seasoning: sweet noodle sauce 10 g soy sauce 50 g monosodium glutamate 2 g pepper 1 g shallot 15 g yellow wine 25 g lard (refined) 40 g. Practice: 1. Remove the scales, gills and internal organs of Siniperca chuatsi, cut clean, cut off the mouth and fins, cut off the fish's tail, and cut two knives obliquely on both sides of the back meat; 2. Cut the tofu into pieces with a length of 1.5 cm, a width of 1 cm and a thickness of 0.3 cm, blanch twice in a boiling water pot to remove the fishy smell of the tofu and drain the water; 3. Cut the cooked bamboo shoots into slices with a length of 4 cm and a width of 2 cm; 4, the water-borne mushrooms are cut in half; 5. Set the wok on high fire, add cooked lard, heat it to 70%, put the fish chops in the wok, cut them slightly on both sides, add 250 ml of yellow wine, soy sauce, sweet noodle sauce and clear soup, then put tofu on one side of the wok, add bamboo shoots and mushrooms, cover the lid and burn thoroughly with medium heat; 6. Add monosodium glutamate, rotate the wok a few times, thicken with diluted wet starch, add onion segments, and pour 15 grams of cooked lard. 7. When serving, put one and a half tofu at the bottom, put the fish flat on the tofu, then cover the remaining tofu on the fish and sprinkle with pepper.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)