Tofu fish, the scientific name of the dragon fish, has only one main bone, which is still soft, and the rest bones are as soft as beards, not to mention. So people in Liushi, Taizhou, Wenzhou, Lishui and other places in southern Zhejiang call it "water gurgling", which means as soft as water.

Step 1 Tofu fish is sold in the chilled fish stand in the vegetable market, and the meat quality is firm and complete.

In the second step, the stall owner of the vegetable market will help remove the fish head and intestines, or ask someone to help chop them into three pieces, and then rinse them with water after returning home. Cut the ginger slices and chopped green onion, and get ready if you like Chili.

Step 3: I made it with a small soup pot of an induction cooker. I used a hot pot stall. I put water in the soup pot and cooked it. I cooked it with peanut oil and ginger slices. I added salt to continue cooking.

Step 4: Boil the ginger slices in water for 1-2 minutes, then add the bean curd fish and gently push it to avoid sticking to the pot and boiling over high fire.

Step 5: After boiling, turn to medium heat in the third stage and cook for 3-5 minutes. It takes 3 minutes to cook just now and 5 minutes to cook completely, depending on your taste. It's too ripe for more than 5 minutes, which affects the taste.

Step 6 Turn off the fire and sprinkle with chopped green onion. Dip the dish with mustard and steamed fish sauce, and it tastes delicious.