Ang Thorn Fish Stewed Tofu

Name: Ang Thorn Fish Stewed Tofu
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ang Porcupine; 1 piece Water tofu; 100g Soy sprouts; 100g celery; 1 tablespoon salt; 1 tablespoon Pixian Doubanjiang; 2 tablespoons Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Sugar; 1 tablespoon pepper; 4 Millet pepper; 5 slices ginger; 5 Garlic seeds; Some Cooking oil; 2s parsley; 1 tablespoon Oyster sauce

by Heart Yan ai Shang Kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Ang spinefish, also known as Huang Gucong, Huangyatou, Wenggongyu, Gangzhen, Goai, Zhigeai, etc., are widely distributed in various Pacific water systems in eastern China. Nature and flavor are sweet and flat, can benefit the spleen and stomach, diuresis and reduce swelling. Treatment of hydration and swelling, both attack and supplement, especially suitable for spleen deficiency and severe swelling.
This ang stabfish stewed tofu with meat and vegetables, besides the ang stab fish itself, it also adds bean sprouts, tofu and celery. The combination of meat and vegetables is rich in nutrition and has a spicy and delicious taste! "

Ang Thorn Fish Stewed Tofu

1. 2 ang thorn fish, about 500 grams, remove the internal organs and rinse for later use.

2. 100 grams of soybean sprouts, remove the roots and wash.

3. Wash celery and cut into sections

4. Cut millet pepper into sections, slice ginger, and slice garlic seeds.

5. Put oil in the wok, heat to 90% heat, and fry the Xiaang stabfish until golden brown on both sides.

6. Fry the tofu until golden brown on both sides.

7. Add millet pepper, ginger, garlic seeds and sauté

8. Pour in bean sprouts and stir-fry the celery slightly.

9. Pour in the fried tofu and thorny fish, add 1 spoon of salt, 2 spoons of 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, use a wok Method Stir-fry well, then pour in two small bowls of water, cover the pot and bring to a boil, turn to medium heat and simmer for 15 minutes.

10. About half a bowl of soup is left in the pot before serving, and sprinkle with coriander on the plate.

11. If you don't like coriander, you can add some chives to embellish it.

12. Finished product.

Tips:
1. The fried fish oil must be heated hot enough so that the fish skin can solidify quickly without breaking.
2. Before the fish is fried in the pan, be sure to wipe off the water to avoid scalding.
3. Pixian bean paste, soy sauce, has enough saltiness, so you don't need to put too much salt.