Wujang Tofu Fish

Wujang Tofu Fish

　　The main ingredients of "Wujang Tofu Fish" are the inexhaustible variety of fresh fish from the Wujang River basin and the uniquely flavored Wujang tofu. The preparation involves combining various seasonings in a pot to make a broth, pouring in cold water, adding chunks of fresh fish, and slowly simmering over low heat until boiling. The protein and various amino acids from the fish gradually dissolve into the soup, after which tofu is added and cooked. The dish is fragrant, fresh, spicy, and hot, with excellent color and flavor. The fish is deliciously tender and aromatic, while the tofu is snow-white, smooth, and delicate, remaining soft even after prolonged cooking and melting in the mouth without any residue. Visitors flock to Xifeng County for this dish, and distinguished guests travel from afar to taste it. A poem praises it: "Carp and tofu glisten in red oil, green onions, white garlic, and yellow ginger threads. Rich, tender, spicy, hot, fresh, and fragrant, diners savor the taste, forgetting to raise their cups."

　　Ingredients: One 1 kg live Wujang fish, 500 g Wujang tofu.

　　Seasonings: Doubanjiang (chili bean paste), salt, MSG, five-spice powder, pepper, ciba chili, lard, ginger, garlic, scallions, chicken stock, and others as needed.

　　Knife work and preparation: Scale the fresh fish, gut and clean it, then score both sides; cut the tofu into 4 cm cubes, blanch in boiling water, drain; slice the ginger and garlic, cut the scallions into 2.5 cm sections; mince the doubanjiang.

　　Cooking method: Boiling. Heat lard in a pot until 60% hot, stir-fry the ciba chili until cooked, then add the doubanjiang to release its aroma. Add ginger, garlic slices, chicken stock, five-spice powder, pepper, MSG, and other seasonings. Add the fish and tofu, and simmer over low heat for about 10 minutes. Once cooked, add the scallion sections to finish.

　　Flavor characteristics: Tender and smooth meat with a pure spicy flavor. This dish is a local specialty of the Wujang area in Zunyi.

　　Technical tips: Do not use high heat when cooking.