Braised bean curd with braised fish

Materials: 1 fresh side fish (about two taels per jin), 1 yuan tofu, 3 pieces each of spring onions and coriander, 1 piece of ginger, red pepper, edible oil, salt, extremely delicious soy sauce.

Cooking: wash the side fish, smear both sides of the side fish with ginger slices (about 10 slices) and set aside, cut the tofu into small pieces (with a small photo size and a thinner thickness). Wash the chopped onions and coriander and cut off the chili peppers and set aside.

Put some oil in the pot, put the ginger slices when the pot is hot, smear the ginger slices on the center of the pot and around with a spatula, and fry the side fish in the pan over medium heat. After one side is cooked, turn to the other side with a spatula, about 3 or 4 minutes later, sprinkle salt evenly on the fish, then evenly sprinkle with soy sauce, then pour the tofu into the pot and simmer with the fish. When the tofu paste pot turns golden on one side, put the chopped onions, coriander and chili peppers in the pan and simmer together.

Pour the water from the plate containing the fish into the pan, cover and simmer over high heat for 7 minutes. When the fish is fully cooked, the best fish soup is 1 / 3 left in the pot.