Red snapper has a characteristic that frying and stewing are not delicious, and it will destroy the nutrition of fish. The best way to eat is stew, which is especially fresh. My family likes to eat red turtle stewed tofu. The soup is delicious and paired with tofu. The two flavors complement each other and the nutrition is more comprehensive. Next, Qi Ge will share the practice of stewed tofu with red turtle, and friends who like it can collect it.
Tofu stew requires 2 pieces of red snapper, 65438+ 0 pieces of tofu, onion, ginger, garlic and coriander.
Seasoning salt, cooking wine, rice vinegar, pepper, chicken essence, edible oil.
Step 1: Two large red snappers are enough, and a few small ones are needed, which is almost 1.5 kg. Remove the internal organs, scales and gills of red snapper, and wash the black membrane in the fish belly and the sticky bones next to the big thorns. The main smell of red turtle is sticky bone and blood, so it must be washed several times and then drained for later use. Meanwhile, cut onion, ginger, garlic and coriander for later use.
Step 2: cut the flower knives on both sides of the red snapper, take the pot and burn the oil. When the oil temperature is 60% hot, fry the red snapper in the pan. When frying fish, don't turn it over in a hurry, and then turn it over after the fish is set.
Step 3: When the fish is golden on both sides, add onion, ginger, garlic and cooking wine and stir-fry until fragrant. Add boiled water and bring to a boil.
Step 4: Boil a pot of water, add a little salt, and blanch the tofu 1 min after the water boils. This can keep the tofu intact and remove the beany smell.
Step 5: Cut the tofu into small pieces, put it in the red snapper pot, bring it to a boil with high fire, add appropriate amount of salt and rice vinegar, stew for 30 minutes on medium fire, and after the fish soup is milky white, add chicken essence and pepper, and sprinkle with coriander segments to serve.