Stewed fish with tofu
Overview
The thorn fish is also known as Huanggucong, Huangyatou, Wenggong fish, Steel needle, Goai, Zhigoai, etc. It is widely distributed in the Pacific water systems in eastern China. It has a sweet and mild taste, can benefit the spleen and stomach, diuresis and reduce swelling. It is used to treat water-qi edema with both attack and nourishment, especially suitable for those with spleen deficiency and severe swelling and fullness. This stewed fish with tofu is a combination of meat and vegetables. In addition to the fish itself, bean sprouts, tofu and celery are also added. It is a combination of meat and vegetables. It is rich in nutrients and has a spicy and delicious taste!
Tags
Ingredients
Steps
-
pieces of squid, about 500 grams, remove the internal organs, wash and set aside.
-
grams of soybean sprouts, remove the roots and wash.
-
Wash and cut celery into sections
-
Cut the millet pepper into sections, slice the ginger, and slice the garlic.
-
Put oil in the wok, heat it to 90% heat, and fry the fish until both sides are golden.
-
Fry the tofu until golden brown on both sides.
-
Add millet pepper, ginger and garlic and sauté until fragrant
-
Add bean sprouts and celery and stir-fry briefly.
-
Pour in the fried tofu and anchovy, add 1 spoon of salt, 2 spoons of dark soy sauce, 1 spoon of sugar, 1 spoon of cooking wine, 1 spoon of Pixian bean paste, 1 spoon of pepper, 1 spoon of oil, stir well using the method of weighing the pot, then pour in two small bowls of water, cover the pot and bring to a boil, then turn to medium heat and simmer for 15 minutes.
-
When there is about half a bowl of soup left in the pot, take it out and put it on a plate and sprinkle with coriander.
-
If you don't like cilantro, you can add some chives to garnish.
-
Finished product.
