Wang Ciyu tofu soup

Wang Ciyu tofu soup

Introduction:

"Wang stickleback, also known as Wang Ding, is a very special kind of fish. It has spines on its back and can bark. This fish is delicious and nutritious. No matter how it is cooked, it doesn't smell heavy. There are not many small spines in the fish, and children are not afraid to eat it. The fish soup is delicious and the fish meat is smooth and tender. The bean curd also absorbs the delicious smell of the fish meat. It is a good nutritious dish for children

Production steps:

Step 1: clean the bought Wang stickleback.

Step 2: dissect, chop, wash, cut appropriate amount of ginger.

Step 3: heat the oil in a pan, add ginger slices and stir up the fragrance.

Step 4: pour in the sashimi and stir fry.

Step 5: pour in cooking wine and stir fry.

Step 6: pour in the tender tofu, do not cut the tofu into pieces, the tofu will naturally disperse in the process of cooking.

Step 7: add the right amount of water.

Step 8: gently push the fish with a spatula to prevent sticking to the bottom, then cover the pot and cook.

Step 9: bring to a boil over high heat, turn to low heat for about 20 minutes, cover with seasoning.

Step 10: pour in the chopped scallions.

Step 11: turn and mix well, then out of the pot. This soup is delicious~~

Materials required:

Wang Ciyu: 500g

Tender tofu: 250g

Oil: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Precautions: be careful when cleaning the Wang stickleback. The spines on the back of the fish will open sharply and easily reach the hands.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: salty and fresh