The Mid-Autumn Festival is full moon, and fish is indispensable on the table. In the middle reaches of Huaihe River, people in Fengtai and Shouxian counties of Huainan City, Anhui Province, Wang Huaiyu stewed tofu is a famous dish, especially this famous dish is not only nutritious, but also nourishing yin and strengthening yang, which is conducive to preventing autumn dryness.

1. Ingredients. Wang Huaiyu stewed tofu, as its name implies, is mainly made of tofu and Wang Huaiyu. A king Huai fish, weighing between 500g and1000g, with about 500g of tofu.

2. practice. Put the washed Wang Huai fish into a casserole completely, stew it with high fire, then add the small pieces of Bagongshan tofu and stew for 5 minutes.

3. Accessories. Appropriate amount of onion, ginger, oil, salt, pepper, hot chicken soup and a pinch of parsley before serving. Wang Huaiyu stewed tofu on the table is steaming, fragrant and the soup is like milk. The taste is fresh and smooth, suitable for all ages.