Vegetable oil 1000g (actual dosage 50g), refined salt 5g, monosodium glutamate 6g, steamed fish black soybean oil 8g, cooking wine 10g, spicy fried powder 5g, onion ginger 10g, and dried starch 10g.
Characteristic color: golden color, crisp outside and tender inside.
Exercise:
1. Viscerate the tofu fish, wash it, squeeze out the water, marinate it with refined salt, monosodium glutamate, spicy fried powder, steamed fish soy sauce, chives, ginger and cooking wine for 2 hours, string it with bamboo sticks and pat it on dry starch for later use.
2. Put the net pot on the fire, pour in the vegetable oil, wait until it is 60% hot, fry until golden brown, remove the tofu fish, drain the oil and put it in the plate neatly.
Method for frying tofu and grilled fish
500g of bean curd fish, 50g of minced garlic, 50g of raw flour 1 50g, 25g of fish sauce, 7.5g of monosodium glutamate, 0. 1 g of pepper and 0.1g of sesame oil.
Exercise:
1. First, remove the head and intestines from the tofu fish, clean it, put it in the refrigerator and freeze it to make the fish slightly hard. Take it out, remove the fishbone with a knife, cut each fish into two or three sections and put it in a big bowl. Add fish sauce, cornstarch, monosodium glutamate, pepper and sesame oil and mix well for later use.
2. Heat the tripod, add a small amount of cooking oil, then pour the tofu fish into the tripod, smooth it, fry it on medium heat until one side is slightly hard and crisp, and then turn it over and fry it until it is slightly hard and crisp. When cooked, put it on a plate, pour garlic into a tripod and stir-fry until fragrant, and pour it on the fried side of tofu fish.