Pipefish

A bony fish, anglerfish (ānkāng) order, anglerfish family, is a worldwide fish, the Atlantic Ocean, the Pacific Ocean and the Indian Ocean are distributed, a variety of species: the big ones can reach 1-1.5 meters. There are only two kinds in our country, one is called yellow monkfish and the other is black monkfish, with two rows of hard teeth in the big mouth, very ugly in appearance, with a general body length of 40-60 centimeters and a weight of 300-800 grams. The former has 2 rows of teeth in the lower jaw. Inside the mouth is white, with skin folds sticking out in front, and 8-11 brachial fins; the latter has more than 3 rows of mandibular teeth, black and white circular patterns inside the mouth, and 6-7 brachial fins; the monkfish is good at camouflage and is hard to detect, and its body is thinly pointed backward into a column. The head is large, and when viewed from above, the body is soft and scaleless, with a brownish dorsal surface that resembles a handled skillet. The anterior most spines of the dorsal fin are elongated like a fishing rod, with skin folds sticking out of the front end, which looks very much like a lure. The head is particularly large and flat, with a wide mouth, a short ventral fin, and a rounded, truncated caudal fin. The anglerfish has two dorsal fins, the first of which is different from that of ordinary fish, and is composed of five to six independently detached fin spines. The anglerfish uses this bait-like shape to wiggle and lure its prey before swallowing it in one big gulp. The pectoral fins are so well developed that they can move through the sea like feet

Information:

Fresh monkfish, marinated tofu, green onion, ginger and garlic, dried red chili, star anise and soybean paste. [HaoChi123.com]

Features:

The ugliest of fish, the best of symbolism--Chinese New Year cuisine. [HaoChi123.com]

操作:

1、Fresh monkfish removes the guts and gills (leaving the swim bladder and liver), and clean it well.

2. Chop into large pieces, blanch in boiling water to remove surface slime and fishy smell, remove from the fish after discoloration and drain.

3, marinated tofu cut into large blocks, into the added salt in the hot water to blanch, to remove the soy flavor, fish out and drain.

4, start a frying pan, small fire incense onion, ginger and garlic, dry red pepper, star anise, and then into the soybean paste stir fry.

5, into the blanched fish pieces of micro-frying, cooking wine and soy sauce.

6, into the enough hot water, high heat boil.

7, add blanched tofu, turn on low heat and simmer.

8, the soup collected more than half, add salt to taste, continue to stew slowly over low heat.

9, the soup received their favorite degree, sprinkle green onions out of the pot.