Stewed bean curd with sea hare and fish

Stewed bean curd with sea hare and fish

Introduction:

"Sea hare fish, we call it" Sir fish "locally, and we call it little fat boy. The scientific name of this kind of fish has not been correctly stated yet. However, according to the data, the scientific name of this kind of fish is lionfish, which belongs to the genus lionfish of lionfidae. It is a kind of cold water and cold temperature benthic marine fish, belonging to deep-sea fish, which is uncultured. Sea hare has a big head and a small body. Its fins are soft. Its skin is smooth and soft. It has no scales. Its whole body is white and pink. It weighs two or three Jin on average. In our local fishing village, we are used to marinate the fresh sea hare fish, peel it to dry, and make it into dried fish for storage. Because this kind of fish is common in winter and cheap, every year we sun dried sea hare. First sprinkle a layer of salt, and then peel off the skin. If the weather is good, it will be dried in a few days, and then it can be eaten with cold dishes or fried. People who like it are especially good at it. The fresh sea hare fish has a lot of water. Its meat is very delicate and smooth. Its bones are cartilage like. It tastes like crispy bone, but it's softer and waxy than crispy bone. The fresh sea hare fish can be stewed with tofu, either red or white. In short, no matter what kind of stewing method, the taste is very delicious. "

Production steps:

Step 1: main ingredients: 1 piece of sea hare fish, 1 piece of North bean curd ingredients: onion, ginger, garlic, dry red pepper, coriander, the right amount of seasoning: 1 tablespoon of soy sauce, 1 tablespoon of lard, peanut oil, 2 tablespoons of salt, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 2 tablespoons of white vinegar, 2 tablespoons of oyster sauce

Step 2: remove the entrails of the sea hare fish, wash it and chop it into large pieces. Cut the northern tofu into mahjong sized pieces

Step 3: add proper amount of peanut oil and lard into the pot, stir fry the green onion, ginger, garlic, dry red pepper and seasoning, stir fry the soy sauce in the pot, add soy sauce, sugar and oyster sauce in turn, and then stir fry

Step 4: stir fry the red oil and pour in boiling water

Step 5: put the sea hare fish and tofu into the pot to stew, add white vinegar and cooking wine to remove the fishiness, and add 2 teaspoons of salt to taste

Step 6: cover the pot, bring to a boil, simmer for 30 minutes, and sprinkle with coriander powder before serving

Materials required:

Aplysia: 1

North tofu: 1 piece

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry red pepper: right amount

Coriander: moderate

Raw soy sauce: 1 tablespoon

Lard: 1 tablespoon

Peanut oil: right amount

Salt: 2 teaspoons

Soy sauce: 1 tablespoon

Cooking wine: 2 tablespoons

Sugar: 2 teaspoons

White vinegar: 2 teaspoons

Oyster sauce: 2 tablespoons

Precautions: 1. The sea hare is very slippery, so you should pay attention to safety when chopping; 2. The sea hare itself contains a lot of water, so don't add too much water when stewing; 3. When stewing, you should adjust to medium heat, so that the fish and tofu can taste better.

Production difficulty: Advanced

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh