Fish's Love-stewed Tofu with Monkfish

Name: Fish's Love-stewed Tofu with Monkfish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Monkfish; Some salt; Some Cooking Wine; Some pepper; Some shallot; Some ginger; Some garlic; Some Doubanjiang; Some Vinegar; Some Chicken Essence

by Jun Meng dark blue

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Monkfish, also known as a deep-sea fish, is known as the ugliest fish in the sea. It looks extremely ugly and has rough skin, but it has one of the most auspicious names---ankang, which means peace and health. We are called "Ugly Old Lady Fish" locally, and it is one of the local family fish. Ankang meat is particularly delicate. Monkfish stewed tofu, our local specialty fisherman's dish. highly recommended! The dishes you haven't eaten have unique taste, special fragrant taste, rich nutrition, green and healthy, and no fishy smell, absolutely delicious! "

Fish's Love-stewed Tofu with Monkfish

1. The true face of monkfish is scary~~

Fish's Love-stewed Tofu with Monkfish recipe

2. tofu...

3. All materials.

4. Chop monkfish into large pieces.

5. Boil the water~~Be sure to use cold water into the pot (this can force the bleeding and reduce the fishy smell). Add a little salt and cooking wine to the water.

6. Add appropriate amount of oil (slightly larger than the amount of oil used for stir-frying) into the pan. Put the pepper and aniseed in the oil to fry the aroma of pepper, add the onion, ginger, garlic and dried chili to fry until fragrant.

7. Add half a bowl of bean paste and stir fry (a small bowl for rice, not a big soup bowl). Stir-fried sauce is the key. It must be fragrant and not mashed. Pour a little vinegar into the pot, cook the pot, and immediately add an appropriate amount of water (as long as it can cover the fish) and bring to a boil. Add the right amount of salt and chicken essence, and taste the taste of the soup for yourself.