【yantai】angkang Fish Tofu Soup

Name: 【yantai】angkang Fish Tofu Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Monkfish; 1 piece tofu; 1 cut Green onions; 4g salt; 1 piece ginger; 4g Wolfberry; 1 tablespoon Cooking Wine

by salila82

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Fish must be indispensable on the New Year's dining table. Fish means more than a year. Therefore, people deliberately don't finish the fish and save it until the next day, which is the New Year, which means "surplus every year." Last year's harvest was so much that I can't use it all, and there will be more of it this year. In the material-poor ancient times, this was people's longing and yearning for material. Has become the custom now. The food eaten in some places during the New Year is a sign of good luck. Another must-eat dish during the New Year is tofu, which symbolizes the happiness of the whole family. If you eat tofu during the New Year, you will be happier in the coming year.
Today's protagonist is the monkfish. Not only does its name sound auspicious, but its taste and nutrition are unique. Monkang fish, scientific name anglerfish, commonly known as angler fish, toad fish and so on. There is a fleshy protrusion above the monkfish head, shaped like a small lantern, which is formed by the dorsal fin of the monkfish gradually extending upward, like a fishing hook for attracting bait. The monkfish has a flat body and a large head. The eyes are relatively small, growing on the top or side of the head. In Kanto, Japan, anglerfish is regarded as the best in the world. It is called "pufferfish in the west and anglerfish in the east". The meat of anglerfish is as tight as a lobster. It is firm and not loose, with full fiber elasticity. It is more delicious than ordinary fish, and it is rich in collagen. "

Ingredients

1 piece Monkfish
1 piece Tofu
1 cut Green Onions
4g Salt
1 piece Ginger
4g Wolfberry
1 tablespoon Cooking Wine

【yantai】angkang Fish Tofu Soup

1. The fresh monkfish looks like this, the whole fish is soft to the touch, and looks a bit ugly.

2. Cut monkfish into blocks with scissors.

3. Boil a pot of hot water. After the water is boiled, add the monkfish cubes and blanch them.

4. Heat the pan with cold oil, add the green onions and ginger to the pan.

5. After frying the aroma, add the blanched monkfish cubes and stir fry over medium heat.

6. After the water of the fish is dried, add a spoonful of cooking wine.

7. Add enough water, turn on high heat, and simmer for half an hour on medium and low heat after the water is boiled.

8. After the water is boiled, use a spoon to skim the scum.

9. Add the tofu cubes and salt in the last 10 minutes.

10. Stew until the fish soup becomes milky white before serving. Put goji berries 5 minutes before serving.

11. The soup is delicious.

12. Monkang fish has no small spines and most of the fish bones are cartilage, which is very suitable for the elderly and children to eat.

Tips:
1. Monkang fish is inconvenient to handle with a knife because the fish meat is very soft and there is mucus on the belt. It is better to use scissors.
2. A little more water will consume part of the water during the stewing process.