Tofu Stewed Monkfish
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
30m
Serving
2
This year's New Year's Eve dishes are healthy and nutritious, and they are all stews. Haha~ The monkfish is also called "devil fish, toad fish, old head fish, angler fish, stammer, ugly, sea ghost fish, etc." because of its unique appearance. It is a kind of deep-sea fish. They are found throughout the temperate zone of the world. The bottom of the ocean from 50 meters to 100 meters deep. The meat is rich in gums. Monkang fish liver is delicious and is called "Foie Gras in the Sea".
In the Edo period of Japan, monkfish was the most advanced tribute, with the reputation of "eating Ankang in the east and fugu in the west". In addition to low-fat and low-calorie fish, fish is also rich in vitamins A, D, E, etc. 100 grams of fish meat contains 0.8 grams of fat and only 87 calories. It is rich in nutrients and low in cholesterol. It has the effects of maintaining eyesight, treating coughs, and preventing liver diseases. It has anti-oxidant effect, and the colloid contained in it is a supplement for modern women's beauty and health care.
The back skin, belly skin and scalp of monkfish are processed into finished products with the reputation of "Sea Cucumber". There are two side-by-side cylindrical muscles at the junction of the monkfish's head and spine, which is called "Dangui Rou". After being dried, it has the reputation of "sai scallop".
The deep-sea fish smell is very heavy and there is mucus on the surface, so I made it spicy, which reduces the fishy smell.
In the Edo period of Japan, monkfish was the most advanced tribute, with the reputation of "eating Ankang in the east and fugu in the west". In addition to low-fat and low-calorie fish, fish is also rich in vitamins A, D, E, etc. 100 grams of fish meat contains 0.8 grams of fat and only 87 calories. It is rich in nutrients and low in cholesterol. It has the effects of maintaining eyesight, treating coughs, and preventing liver diseases. It has anti-oxidant effect, and the colloid contained in it is a supplement for modern women's beauty and health care.
The back skin, belly skin and scalp of monkfish are processed into finished products with the reputation of "Sea Cucumber". There are two side-by-side cylindrical muscles at the junction of the monkfish's head and spine, which is called "Dangui Rou". After being dried, it has the reputation of "sai scallop".
The deep-sea fish smell is very heavy and there is mucus on the surface, so I made it spicy, which reduces the fishy smell.
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