Monkfish Stewed Tofu

Name: Monkfish Stewed Tofu
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Monkfish; 500g tofu; 5g shallot; 3g ginger; 1 parsley; 30ml Peanut oil; 10ml Vinegar; 5ml Soy sauce; 20ml Oyster sauce; 10g Sugar; 3g salt; 1g White pepper

by He Xiaohe

4.6 (1)

Favorite

24

Difficulty

Easy

Time

1h

Serving

3

This is a very ugly fish.
This is a delicious fish.
This is a fish without a thorn.

Monkfish Stewed Tofu

1. A huge and ugly monkfish, wash it

2. Remove the gill teeth and cut into pieces

3. Put peanut oil in the wok, saute the onion and ginger

4. Add the fish cubes and fry them slightly

5. Turn over carefully and cook in vinegar. If you like cooking wine, you can add cooking wine to get rid of fishy. I don’t like the taste of cooking wine, so I add some vinegar.

6. Add all the seasonings, and the right amount of water that can submerge the fish, a little more, add tofu later, and simmer for 20 minutes after the water is boiled

7. Cut old tofu into pieces and add to the pot

8. Continue to simmer for another 20 minutes

9. Finally, collect the soup and sprinkle in coriander.

Tips:
1. Monkang fish has no bones, only a spine, and the fish is tender and rich in nutrition, which is very suitable for children to eat.
2. Thousands of stewed tofu and ten thousand stewed fish.