Lan Qi Tanger? Originally written on 20 15-0 1-23.

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This dish is our home-cooked dish in winter in Northeast China. In the cold winter, a pot of swordfish stewed tofu is stewed, and the fish flavor is a perfect match with the big tofu in Northeast China. The steaming swordfish stewed tofu disappears when it is served on the table!

step

1. Wash saury and cut into sections.

Step 2 cut tofu into pieces

3. Cut the onion, ginger and dried pepper (not required according to personal taste), and 3 cloves of aniseed.

4. Appropriate amount of soy sauce, vinegar, sugar and salt.

5. Sauté ed swordfish in the house until golden brown.

6. Put all the prepared materials (except tofu) in the pot.

7. Add water to the pot and bring the fish (muo) over.

8. When the water is boiling, put in the tofu and stew for15 ~ 20 minutes until the soup is almost collected.

9. When the pot is out, a plate of steaming and fragrant saury stewed tofu will be fine.