Name: Milk Stewed Fat Head Fish Tofu Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 strip Fathead fish; 200g tofu; 150g carrot; 6 Hawthorn; 4 pieces Milk stew; 800ml warm water; 20ml Cooking Wine; 5ml Soy sauce; 1 teaspoon pepper; 50g starch; 1 piece ginger; 1 stage Green onions; 2 cloves garlic; 1/2 star anise; 1 piece Dried chili; 10g Wolfberry

Milk Stewed Fat Head Fish Tofu Soup

by Purple Ayara

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It’s the first time to scoop the stewed fish soup, and also the first time to use the newly bought casserole~
Like many people, I have always loved and afraid of fish. What I love is the thousands of delicious foods, but what I am afraid of is the small white dark thorn hidden in the texture of the flesh. I am afraid that one is not careful. It will get stuck in the throat, which is really uncomfortable, scared and scared for a while~
I tried steamed saury and simmered a unique Thai saury when I was abroad. It tasted good, but I didn’t dare to try too much. After returning to China, I chanced to get two boxes of milk as a gift from Good Western Milk Stew. Fang, happened to see the fresh pantou in the supermarket, so he got hot, bought a casserole, and tossed it alone on the rest day. A soup based entirely on the feeling of DIY. It does not follow the rules and does not emphasize any rules. It is just subconsciously controlled by details. After time, the stewed and cooked this fat head fish tofu soup is surprisingly delicious. Plus The thick milk flavor of the milk stew is the icing on the cake for the whole soup. Alone drank the soup while it was hot and there was not much left. Papa Panda, who had eaten outside, was able to help me eliminate the fish and tofu. Only a few fish bones were left. All safety was removed from the bone dish. Achievement The sense of happiness and happiness are full of bursting...
Do you like it? Let's do it together, it's very simple~

Milk Stewed Fat Head Fish Tofu Soup

1. Get all the ingredients~

2. Tofu and carrots are diced, the fat head fish fillet is out of the meat on both sides of the fish spine, and the cooking wine, light soy sauce, pepper, starch, ginger and garlic minced are made into a marinade in proportion.

3. Then slice the good fish fillets diagonally into small thin slices of uniform thickness~

4. Put the sliced fish into the sauce and marinate for 20 minutes~

5. Heat a pan with a little oil, stir in the chives, ginger, garlic, pepper and star anise~

6. Pour in the marinated fish fillets and heat up with a spoon~

7. Stir fry on medium heat until 6 mature~

8. Add the sliced carrots and diced tofu and stir fry for 3 minutes, turn off the heat~

9. Pour the fried ingredients into the prepared casserole~

10. Add 800ml of warm water, hawthorn, wolfberry, and start to simmer slowly~

11. Simmer on low heat for 15 minutes, don’t be afraid of overflowing (´-ω-`)

12. After 15 minutes, add 4 pieces of good waiter and stew the small cube, stir gently, continue to cover and stew~

13. Stew for another 10 minutes, turn off the heat and start the pot~

14. The super delicious and fragrant fish soup is fresh out of the pot, and the thick milky aroma of the good waiter stewed the fish soup adds a new and rich flavor to the fresh fish soup, which is simply awesome! Do you want a bowl?

Tips:
Tips
1. According to this recipe, there is no need to add salt at all, and the taste is just right~
2. Hawthorn can be fresh, not sour at all~