Tender Tofu and Sea Bass Stew


Tender Tofu and Sea Bass Stew

I always steamed the sea bass I bought before. Today I made a tender tofu fish, which is more flavorful and delicious than steaming. The whole family praised it highly.

Ingredients

Steps

  1. Slice ginger into thin strips, cut scallions into long sections, and slice tofu. Chop half an onion into chunks, and finely chop chili peppers and garlic cloves into small rounds.
    Slice ginger into thin strips, cut scallions into long sections, and slice tofu. Chop half an onion into chunks, and finely chop chili peppers and garlic cloves into small rounds. Slice ginger into thin strips, cut scallions into long sections, and slice tofu. Chop half an onion into chunks, and finely chop chili peppers and garlic cloves into small rounds.
  2. After cleaning the prepared sea bass, cut it in half, remove the head, and chop the head and body into long strips.
    After cleaning the prepared sea bass, cut it in half, remove the head, and chop the head and body into long strips. After cleaning the prepared sea bass, cut it in half, remove the head, and chop the head and body into long strips.
  3. Place in a small bowl, add one teaspoon of cooking wine, two teaspoons of light soy sauce, a little salt, half a teaspoon of oyster sauce, a little pepper, shredded ginger and scallion segments, mix well and marinate for about 20 minutes.
    Place in a small bowl, add one teaspoon of cooking wine, two teaspoons of light soy sauce, a little salt, half a teaspoon of oyster sauce, a little pepper, shredded ginger and scallion segments, mix well and marinate for about 20 minutes. Place in a small bowl, add one teaspoon of cooking wine, two teaspoons of light soy sauce, a little salt, half a teaspoon of oyster sauce, a little pepper, shredded ginger and scallion segments, mix well and marinate for about 20 minutes.
  4. Heat oil in a pan, add tofu and pan-fry over low heat until both sides are slightly golden brown. Remove and set aside. Using the same oil from frying the tofu, sauté ginger, garlic, chili peppers, and Sichuan peppercorns until fragrant. Add diced onions and stir-fry briefly before turning off the heat.
    Heat oil in a pan, add tofu and pan-fry over low heat until both sides are slightly golden brown. Remove and set aside. Using the same oil from frying the tofu, sauté ginger, garlic, chili peppers, and Sichuan peppercorns until fragrant. Add diced onions and stir-fry briefly before turning off the heat. Heat oil in a pan, add tofu and pan-fry over low heat until both sides are slightly golden brown. Remove and set aside. Using the same oil from frying the tofu, sauté ginger, garlic, chili peppers, and Sichuan peppercorns until fragrant. Add diced onions and stir-fry briefly before turning off the heat. Heat oil in a pan, add tofu and pan-fry over low heat until both sides are slightly golden brown. Remove and set aside. Using the same oil from frying the tofu, sauté ginger, garlic, chili peppers, and Sichuan peppercorns until fragrant. Add diced onions and stir-fry briefly before turning off the heat.
  5. Pour all the ingredients from the wok into a small casserole dish and spread them evenly. Place the fried tofu on top of the onions, and sprinkle a little salt on the tofu to flavor it. Finally, pour in the marinated fish and its marinade, spreading it evenly.
    Pour all the ingredients from the wok into a small casserole dish and spread them evenly. Place the fried tofu on top of the onions, and sprinkle a little salt on the tofu to flavor it. Finally, pour in the marinated fish and its marinade, spreading it evenly. Pour all the ingredients from the wok into a small casserole dish and spread them evenly. Place the fried tofu on top of the onions, and sprinkle a little salt on the tofu to flavor it. Finally, pour in the marinated fish and its marinade, spreading it evenly. Pour all the ingredients from the wok into a small casserole dish and spread them evenly. Place the fried tofu on top of the onions, and sprinkle a little salt on the tofu to flavor it. Finally, pour in the marinated fish and its marinade, spreading it evenly.
  6. Pour 1/3 of a small bowl of boiling water along the edge of the pot. The small bowl is the one used for eating rice. Cover and cook over medium heat until boiling, then reduce to low heat and simmer for about 10 minutes. Adjust the time according to the amount of ingredients.
    Pour 1/3 of a small bowl of boiling water along the edge of the pot. The small bowl is the one used for eating rice. Cover and cook over medium heat until boiling, then reduce to low heat and simmer for about 10 minutes. Adjust the time according to the amount of ingredients. Pour 1/3 of a small bowl of boiling water along the edge of the pot. The small bowl is the one used for eating rice. Cover and cook over medium heat until boiling, then reduce to low heat and simmer for about 10 minutes. Adjust the time according to the amount of ingredients.
  7. Finally, sprinkle with chopped green onions, cover and simmer for about 10 seconds before serving.
    Finally, sprinkle with chopped green onions, cover and simmer for about 10 seconds before serving.
Languages
Eintopf mit zartem Tofu und Seebarsch - Deutsch (German) version
Tender Tofu and Sea Bass Stew - English version
Estofado de tofu tierno y lubina - Español (Spanish) version
Ragoût de tofu tendre et de bar - Français (French) version
Sup Tahu Empuk dan Ikan Kakap - Bahasa Indonesia (Indonesian) version
Stufato di tofu tenero e branzino - Italiana (Italian) version
柔らかい豆腐とスズキのシチュー - 日本語 (Japanese) version
부드러운 두부와 농어 스튜 - 한국인 (Korean) version
เต้าหู้นุ่มและสตูว์ปลากะพง - แบบไทย (Thai) version
鮮嫩豆腐鱸魚煲 - 香港繁體中文 (Traditional Chinese - Hong Kong) version