Gourmet: Northeast cuisine.

Method of making: stew soup

Taste of dishes: salty and fresh

Type of dishes: hot dishes

Preparation method: main ingredients

Fish and eggplant.

condiments

Chopped chives.

condiment

Salt, monosodium glutamate, aniseed, ginger slices, soy sauce, cooking wine.

manufacture

Slaughter and clean the Ga fish first, tear the eggplant into strips by hand, stir-fry it in oil until it is 60% to 70% hot, fry it lightly, take it out, leave the bottom oil, onion, ginger and aniseed in the wok, add the fried Ga fish, boil the cooking wine and soy sauce, add the broth, boil it, add the eggplant, sprinkle coriander powder when cooked together, and take out the spoon.

point out

This dish is half soup and half dish, with fresh taste and thick soup.

Ga fish tofu soup

4 small fish (about 300g)

(also called "yellow wax diced, yellow catfish", or other fresh river fish)

Tofu (preferably fresh brine tofu or boxed tofu) 1 block (about 400g).

1 Hangzhou cabbage (about 200g)

Ginger 1 (about 30g)

2 teaspoons of oil (10 ml)

White wine 1 tablespoon (15ml)

2 teaspoons of salt (10g)

White pepper 1 teaspoon (5g)

working methods

Wash the whole small yellow croaker (yellow wax diced) and soak it in Chinese liquor for 10 minute.

Peel ginger and cut it into thin slices. Cut the tofu into 2 cm square pieces. Hangzhou cabbage is cut into 4 cm long segments.

Dry the inside and outside of the boiling pot (preferably casserole), add oil and heat it on medium heat 1 min. Add ginger slices and pickled yellow croaker and fry for 3 minutes, turning over from time to time.

Add boiling water (about 800ml) directly into the boiling pot and bring it to a boil over high fire. Add tofu pieces and bring to a boil. Turn down the heat, cover the pot and simmer.

It takes about 20 minutes, and the color of the fish soup gradually becomes rich milky white and yellowish. Add the cabbage in Hangzhou and cook for another 3 minutes on medium heat.

Add salt and white pepper.