Fushou fish tofu

Fushou fish tofu

Introduction:

"Original not reprinted, thank you!"

Production steps:

Step 1: clean and dry the fish (the layer of black film inside the fish belly is fishy and needs to be brushed off), knot the shallot, cut the scallion and ginger well.

Step 2: rub a piece of ginger in the pot (it is said to prevent sticking).

Step 3: put oil in the pan, saute ginger slices, fry fish on both sides over medium heat, push fish to one side of the pan, saute scallion.

Step 4: after that, add water without fish, put green onion knot, bring to a boil over high heat, turn to medium boil for more than 10 minutes (the soup is milky white).

Step 5: add the balls and continue to cook for 10 minutes.

Step 6: put tofu and salt in the fire and cook for 3-5 minutes. Be careful not to cook the tofu.

Materials required:

Longevity fish: one

Tofu: right amount

Shrimp: appropriate amount (or fish balls)

Scallion: right amount

Ginger: right amount

Salt: right amount

Attention: Note: salt early is good taste. If you like to eat frozen tofu, it tastes better

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original