[angkang Fish Stewed Tofu]-the Love Story of The Ugliest Fish in The Sea
1.
Ingredients: 2 monkfish
2.
Subsidiary ingredients: tofu, green onion, ginger, garlic, red pepper Seasoning: salt, cooking wine, lard, pepper, aniseed, bean paste, white vinegar, sugar, peanut oil
3.
Monkfish chopped into large pieces
4.
After the monkfish is chopped into large pieces, blanch it. Be sure to put it into the pot with cold water, add a little salt and cooking wine to the water
5.
After blanching and scalding, take it out and remove the scum on the surface with clean water
6.
Add an appropriate amount of peanut oil and a small amount of lard to the pot, and saute the pepper, aniseed, onion, ginger, garlic, red pepper and sugar until fragrant
7.
Add a small half bowl of bean paste and stir fry. Frying the sauce is the key. It must be fragrant and not mushy. Stir-fry with red oil is better.
8.
Pour a little vinegar into the pot, cook the pot, immediately add an appropriate amount of water, add an appropriate amount of salt and cooking wine
9.
Put the blanched monkfish cubes into the pot
10.
Place the tofu pieces evenly on top of the fish without moving. Cover the pot, simmer for half an hour on medium heat, and finally collect the juice on high heat
Tips:
1. When blanching fish pieces, be sure to cook them under cold water, which can force bleeding and reduce fishy smell;
2. When frying the sauce, be sure to stir-fry slowly on a low heat, fry the aroma, and fry the red oil;
3. When simmering, use a medium heat to simmer slowly, it is best to collect the juice on a high heat, and don't let the soup dry.