Monkfish Stewed Tofu Soup

Name: Monkfish Stewed Tofu Soup
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 500g Monkfish; 100g tofu; 10g shallot; 2 cloves garlic; 5g Ginger powder; 8ml Cooking Wine; 8ml Seafood soy sauce; 3g White pepper; 3g pepper powder; 5ml Vinegar; 5g Sugar; 10g Vegetable oil; 4g salt

by Looking for Peach Blossom Island

4.6 (1)

Favorite

8

Difficulty

Easy

Time

30m

Serving

1

Today I bought fresh anglerfish covered in slime at the vegetable market. This guy is also called "toad fish". You know how ugly it is, but as a professional family "cooking woman", you must look at the essence through the phenomenon, so I bought a five-pound one and plan to stew it in tofu fish soup at night. As a result, her father worked overtime temporarily, and I was alone for dinner. I was afraid that the fish would not be eaten, so I cut it in half and took it home to my mother. I thought that half of it was enough for me, but I didn't think of ~~~~ Soup with rice and fish, it was so refreshing, I didn't control it, and I gave it all to KO. . It's worthy of being the western puffer fish, the eastern anglerfish, the meat is fresh, sweet and tender, the fish skin is smooth, and the taste is similar to the sea cucumber spots, there are only a few fish bones, and it is really delicious. You must try it!

Forgive me for taking bad photos. Dinner is really not suitable for taking recipes. Don't say if the light is not enough, the key is to eat in a hurry. . Hahaha. . Let's do it, I'm full anyway~~

Monkfish Stewed Tofu Soup

1. For fresh anglerfish, cut off the diamond-shaped mouth with kitchen scissors to prevent your fangs from getting stuck. Open the mouth to remove the internal organs, leaving the liver and belly of the fish