Stewed tilapia

Stewed tilapia

Introduction:

"Wild fire head fish, the meat is compact and fresh, especially suitable for stew. My mother-in-law has a bad stomach. It's hard to digest other meat, so she loves fish. Today she wants to drink fish soup. There are frozen fish at home. It's not good to make soup. So I went to buy a fresh fish. It's still very good today. I thought that during the Spring Festival, I would not buy wild big fish. I found a familiar old stall and bought it. I wanted to buy crucian carp, but there happened to be a big fire Fish, this fish is better, just it. My mother-in-law still has a good mouth. "

Production steps:

Step 1: clean the inside and outside of the fish after killing. I dare not kill the live fish. When I buy it, I let the stall do it. When I come back, I just wash it

Step 2: chop the fish into inches, put in salt, pepper and yellow rice wine and marinate for 10 minutes.

Step 3: put a little oil in the pan and fry the fish,

Step 4: turn over and fry until set,

Step 5: after frying on both sides, add boiled water without fish, add shredded ginger and angelica, I put Angelica specifically, usually Angelica can not put.

Step 6: slice tofu, cut scallion into sections, put into the pot, add pepper, rice wine and sugar

Step 7: simmer over low heat for 15-29 minutes, add salt and simmer for 5-8 minutes

Step 8: add salt and simmer for 5-8 minutes. Sprinkle chopped chive and coriander when out of the pot.

Materials required:

Salamander: 950g

Tofu: 200g

Chives: right amount

Coriander: moderate

Angelica: 5g

Salt: 3G

Sugar: 2G

Pepper: 2G

Butter: 10g

Note: fry fish and add water must add boiling water, add cold water soup will have fishy smell.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: light