Ingredients: dried bean curd 150g, silver pomfret 1, coriander 20g, a little pepper, a little star anise, onion 20g, ginger 20g, garlic 20g, blended oil 15ml, a teaspoon of sugar, carved wine 10ml and balsamic vinegar 65438.

Step 1: After the silver pomfret is cleaned, cut three times on both sides of the fish body to the fish bone with a knife, which is convenient for eating. Cut the dried bean curd into diamond-shaped pieces, cut the shallots and parsley, pat the garlic flat, slice the ginger, and prepare the pepper and star anise.

2. Add a proper amount of blended oil into the wok, add pepper and star anise and stir-fry until fragrant after the oil is hot;

3. Fry the silver pomfret in the pot for a while;

4. Put the onion, ginger and garlic into the pot;

5. Put a spoonful of sugar;

6. Add appropriate amount of balsamic vinegar to remove fishy smell;

7. Adding a little carved wine can remove the fishy smell and make the fish more delicious;

8. According to your own taste, put a proper amount of soy sauce;

9, add the right amount of water, no fish;

10, adding a little salt and chicken powder;

1 1, put the dried bean curd into the pot;

12, simmer for a while until the soup is thick, then add coriander;

13, pour the dried bean curd stewed by silver pomfret into the plate, which is delicious. My family loves it!

Tips 1。 After cleaning the silver pomfret, cut a few knives on both sides of the fish to facilitate better taste;

The dosage of various condiments should be adjusted according to your own taste.