Boss Fish Stewed Tofu

Name: Boss Fish Stewed Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Boss fish; 1 piece Marinated tofu; Some oil; 1 Green onions; 1 head garlic; 1 piece Fresh ginger; Some salt; Some Soy sauce; 1 bowl Hot water; 1 Shallots

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

When I saw this fish for the first time, I was really shocked. I thought this fish could still eat, or would you dare to eat it? Later, I saw that many people had bought this fish, and they were still sharing practices in the group, so I had the guts to look at it more.

People in Weihai call this hole ray the boss fish or the opium fish. No matter what it is called, the first time I ate it, it really subverted my original view of it, because it is so delicious and tender!

For seafood, besides boiled and steamed, it is boiled, which is also one of the cooking methods commonly used by people in the north. Boil the pot with green onion, ginger, garlic, and then pour the chopped boss fish into the pot and stir fry. You only need salt, soy sauce, hot water, and then cut the brine tofu into the pot and stew it. it is done.

Boss Fish Stewed Tofu

1. The boss fish is cleaned and the brine tofu is ready; the boss fish can be removed very little, and the internal organs are cleaned and rinsed from the oral cavity; the brine tofu is softer than the gypsum tofu, is stewed for a long time without breaking, and it is easy to absorb the taste; while the gypsum tofu It is easier to slag and has poor elasticity, so bittern tofu is more suitable for stewing this dish;

2. The tail of the boss fish is thin, hard and long with thorns. Do not chop it off; cut it into two halves longitudinally, and then cut into sections and pieces separately; the boss fish has no thorns, and the bones of the whole body are soft, so the big pieces can be small. random;

3. Pour a proper amount of oil into the wok, add the onion, garlic cloves, and ginger slices that have been chopped in advance into the wok and stir fry for a fragrance;

4. Pour the boss fish into the pot and stir fry;

5. After being heated, the edges of the fish pieces curled a little, and some soup came out;

6. Sprinkle appropriate amount of salt, pour appropriate amount of soy sauce, and stir evenly according to the taste; the fish is not fishy, no need to add cooking wine and excessive seasoning;

7. Pour the large pieces of tofu into the pot, gently mix with the fish cubes, add a bowl of hot water, cover the lid, simmer for 8-10 minutes on medium-low heat, until the tofu swells and the soup is full;

8. When the lid is uncovered, the aroma is tangy, sprinkle with chopped green onions, and leave the pot.

Tips:
1. The boss fish has no thorns, only some internal organs need to be cleaned up, and no too much seasoning is needed. The deliciousness of the fish and the softness of tofu are a perfect match;
2. You can put more water, soak the rice in fish soup, which is delicious and appetizing.