Stewed tofu with boss fish

Stewed tofu with boss fish

Introduction:

"Boss fish, also known as Kong ray, is mainly composed of collagen, which is one of the eight treasures of seafood. Boss fish stewed tofu is a dish that has been eaten since I was a child. "

Production steps:

Step 1: clean the viscera of boss fish;

Step 2: cut half of the fish into pieces (my fish weighs 2 jin, I can only eat half at a time);

Step 3: a box of marinated tofu;

Step 4: cut the same block;

Step 5: prepare onion, ginger and pepper;

Step 6: add oil and heat in the pot, and stir fry the boss fish directly;

Step 7: after the fish turns white and the edge is rolled up, add onion and ginger, dried pepper, cooking wine, soy sauce and large ingredients, and continue to stir fry until the flavor comes out;

Step 8: add 3 times the amount of fish in warm water and bring to a boil;

Step 9: add tofu and salt and bring to a boil again. Simmer for about 40 minutes;

Step 10: as shown in the figure.

Materials required:

Boss fish: 500g

Tofu: one piece

Scallion: right amount

Ginger: right amount

Dried pepper: 2

Ingredients: 4

Cooking wine: moderate

Salt: right amount

Soy sauce: moderate

Note: 1, the best use of brine tofu, gypsum tofu is not tasty; 2, be sure to slow stew in a small fire until the crisp bones inside the fish are soft, is the key point to eat boss fish; 3, with warm water fish more tender, too troublesome, direct use of cold water is not impossible.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy