Bean curd dragon fish

Overview

Spicy, the soup is red and bright, the tofu pudding is soft and tender, and the longli fish is delicious and boneless. The recipe is simple and quick, and it’s super delicious😋

Tags

• hot dishes
• home cooking
• chayote
• chicken essence
• dahongpao zanthoxylum bungeanum
• dried red pepper segments
• hot pot base
• light soy sauce
• longli fish fillet
• peanut oil
• soybean sprouts
• chopped green onion
• salt

Ingredients

Steps

1. 1 Thaw the dragon scraper fish and cut into small pieces.

   

2. 2 Appropriate amount of salt, white pepper and cornstarch.

   

3. 3 Marinate for a few minutes.

   

4. 4 Slice chayote (lettuce is also acceptable) and set aside.

   

5. 5 A box of fat tofu.

   

6. 6 Appropriate amount of soybean sprouts.

   

7. 7 Boil an appropriate amount of water in the pot, and pour in the Longli fish pieces.

   

8. 8 Cook until the fish turns white.

   

9. 9 Fish out. Fresh and tender.

   

10. 10 Heat an appropriate amount of oil in a pot, stir-fry chopped green onion, dried red pepper segments and Dahongpao pepper until fragrant.

    

11. 11 Pour in an appropriate amount of hot pot base ingredients and stir-fry until red oil comes out.

    

12. 12 Pour into a bowl of boiling water, appropriate amount of salt, light soy sauce, and chicken essence to taste.

    

13. 13 Add soybean sprouts and chayote slices.

    

14. 14 Bring to a boil.

    

15. 15 Fish out.

    

16. 16 Place into the bottom of the container.

    

17. 17 Dig in the fat tofu with a small spoon, and pour in the blanched Longli fish pieces together.

    

18. 18 Bring to a boil, add bean sprouts and chayote slices, and pour fresh soup over it.

    

19. 19 Finished product.

    

20. 20 Finished product.

    

21. 21 Finished product.