Bipen fish stew with tofu

Step 1

Prepare the ingredients.

Step 2

Remove the internal organs from fresh pen tube fish (the internal organs will come out with the head), tear off the clear soft shell in the tubes, wash clean; if using frozen pen tube fish, thaw in advance and marinate with cooking wine for 10 minutes to remove fishy smell.

Step 3

Cut the tofu into pieces about 1.5 cubic centimeters long, soak in lightly salted water for 5 minutes (to remove the bean smell and prevent from breaking), blanch in hot water for 1 minute and then set aside.

Step 4

Peel and mince the garlic, cut the small red chilies into small pieces, and chop the green onions for later use.

Step 5

Bring a pot of water to a boil, add the prepared pen tube fish, then turn off the heat and remove the fish as soon as it curls up.

Step 6

In another pot, heat up 30g of Golden Dragon Grandmother’s Village Cold Pressed Rapeseed Oil until it is 50% hot.

Step 7

Add minced garlic, 1 tablespoon of Pixian Doubanjiang, and 1 tablespoon of soy sauce, stir-fry until fragrant.

Step 8

Add the tofu and stir-fry evenly, then add water (enough to cover the tofu). Bring to a boil over high heat, then reduce to medium-low heat and simmer for 5-8 minutes to let the tofu absorb the flavors.

Step 9

Add the blanched pen tube fish and small red chilies, then drizzle in the water starch.

Step 10

Stir-fry over high heat for 1 minute until the sauce thickens slightly, then add a small amount of sugar for flavor.

Step 11

Remove from heat, transfer to a serving plate, and sprinkle with chopped green onions before serving.