Fish soup stewed tofu

Published Aug 25, 2022 at 10:07am ET

The tofu stewed in fish soup is tender, tasty and nutritious, and can be used as much as possible. Its simple and quick. Its soup and vegetable ~:) Its more perfect to add some green vegetables such as Artemisia velutipes to the soup.

Food Material List

1 Grilled Skin Fish 4 article
2 North tofu 1 pieces

Operational steps

1 Cut the abdomen, remove the fish skin, rinse the viscera and cheek, and the congestion will not be fishy until it is cleaned. Be careful of the spikes above your head. Make a few cuts on both sides of the fish. Fish is compact, so it tastes good. I use sea fish. If I use freshwater fish, in order to prevent the smell of earth, I usually fry it in advance. Its not necessary to say anything about sea fish. Its just to eat that delicious taste.
2 Hot pot, hot oil, fried onion, ginger, garlic and anise.
3 Add proper amount of cold water, and mix the seasoning in water. Because I want to leave some soup to stew tofu, so the water is a little bit more.
4 Put the fish in the pan. The purpose of the cold underwater cooker is to prevent the fish from shrinking immediately when heated, making the taste hard and difficult to taste.
5 After the soup boils, use a spoon to scrape the foam off the edge of the pot, cover the lid and simmer over a small fire. Cover the pot to prevent the smell of fish from escaping with the steam. Cover the pot to create pressure to help the fish taste. By this time the soup had turned white.
6 Remove the fish from the soup, place the cut tofu slices into the soup, and simmer. Tofu can be boiled beforehand or stewed directly in soup.
7 I stewed the fish liver in the soup. Stew until soup is collected. Stew for a longer time, or soak tofu in soup for a longer time, tofu tastes better.
8 You can add Artemisia sinensis to the water, put it into the soup before leaving the pot, and stew it for a while.
9 If you like coriander or spicy food, you can sprinkle a little before you go out of the pot, or a little chili oil.
10 Bean curd should choose the North bean curd of brine point, not lactone bean curd, Japanese bean curd and so on. Nutrition is not the same, and the taste is much worse.

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