Tiger fish has tender meat, white, low fat, delicious taste, no small thorns and rich nutrition, so it is also called "fake grouper". Tofu tigerfish is delicious and nutritious. Friends often ask, why is your fish soup as white as milk? The reason is that in the process of cooking or boiling, the fat contained in the fish overflows and the fish soup becomes whiter and whiter. The method is simple: the fish should be fried thoroughly on both sides, and the water for stewing the fish must be hot. After the fire boils, keep simmering, so that the delicious taste can be boiled out.

Materials?

Tigerfish, tofu,

Ginger, cooking wine, pepper, salt, onion.

How does tigerfish stew tofu?

Prepare raw materials (wash tiger fish, dice tofu and blanch for later use)

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Heat the oil pan, add ginger and shallots, stir-fry until fragrant, and add clean tiger fish.

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After frying until both sides change color, the cooking wine is on fire for a while.

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Heat the water for 20 minutes until it is milky white and sticky.

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Then add diced tofu and cook for about 2 minutes. Add salt and pepper and sprinkle with chopped green onion. It's very fresh, so you don't need to add chicken essence. )

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