Blackhead Fish with Tofu

Blackhead Fish with Tofu

by Fat man

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

My mother is from Qingdao, and her love for seafood can be imagined. Inherited from his mother, the fat man has liked to eat seafood since he was a child. I remember that when I was a child, I made fish at home. My mother always left me the best fish, but she only ate fish heads and fish tails. At that time, I would ask the last sentence: "Why doesn't mother eat fish?" Mom always said: "Mom likes to eat fish head." When I grow up, I have a family, and I know my parents when I raise my children. Only then did I realize that it was just mother's loving lie. As a mother, I always leave the best things to my children. Now the conditions are good. Taking advantage of Mother's Day, I went to the market and bought a fresh blackhead fish, which was then grilled with tofu. Make her favorite sea fish for my mother. This practice is the most common practice in our Shandong Peninsula. The tofu is delicious and the fish is delicious"

Ingredients

Blackhead Fish with Tofu

1. Wash the blackhead fish with scales and internal organs, and cut a few knives on both sides of the fish.

Blackhead Fish with Tofu recipe

2. Tofu slices.

Blackhead Fish with Tofu recipe

3. Heat oil in a pan and add blackhead fish.

Blackhead Fish with Tofu recipe

4. Fry it on both sides.

Blackhead Fish with Tofu recipe

5. Add white wine, cover and simmer for 10 seconds.

Blackhead Fish with Tofu recipe

6. Add vinegar, soy sauce, Maggi and stir fragrant.

Blackhead Fish with Tofu recipe

7. Add green onions, ginger, garlic, star anise, sugar, water and salt and stir well.

Blackhead Fish with Tofu recipe

8. Bring the fire to a boil.

Blackhead Fish with Tofu recipe

9. Add tofu again.

Blackhead Fish with Tofu recipe

10. Turn the lid to low heat and simmer for 10 minutes.

Blackhead Fish with Tofu recipe

Tips:

Adding an appropriate amount of white wine when cooking fish can remove the fishy smell and increase the fragrance.

Comments

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