This deep-sea fish has a very nice name. It is called the red lady fish. It is also called the red lady fish and the red-headed fish. It is rich in folic acid, vitamins, etc., and has the characteristics of high protein and low fat. Eating more in summer can clear away heat and relieve fire, and it tastes super good. Matchmaker fish is a common economic fish. The yield is not very high and the meat quality is very good. It has a thorn and garlic clove meat, which is very suitable for the elderly and children to eat. The best time to eat matchmaker fish is after the beginning of summer, when the fish meat is most delicious and tender in May.

Hong Kong fish has a special characteristic: neither frying nor braising it tastes good, and will destroy the nutrition of the fish. The best way to eat it is to boil or stew it, as it tastes particularly fresh. My family’s favorite is to eat matchmaker fish stewed with tofu. The soup is delicious and delicious. With tofu, the two flavors complement each other and the nutrition is more comprehensive. Below, Brother Qi will share with you how to make matchmaker fish stewed with tofu. If you like it, you can save it. Stewed tofu with matchmaker fish

Ingredients required: 2 matchmaker fish, 1 piece of tofu, green onions, ginger, garlic, coriander

Seasoning salt, cooking wine, rice vinegar, pepper, chicken essence, Cooking oil

Step 1: 2 large matchfish are enough, a few small ones are needed, about 1 and a half pounds is enough. Remove the internal organs, scales and gills of the matchfish, and wash away the black membrane in the belly of the fish and the blood next to the large spines. The main fishy smell of the matchfish comes from the blood, so be sure to wash it several times, then drain and set aside. At the same time, cut green onions into sections, slice ginger, cut garlic cloves, and cut coriander into sections and set aside.

Step 2: Cut both sides of the matchmaker fish with flower knife, heat the oil in a pan, when the oil temperature is 60% hot, fry the matchmaker fish in the pan. When frying fish, don't flip it in a hurry. Wait until the fish body is set before flipping it.

Step 3: When both sides of the fish body are golden brown, add onions, ginger, garlic, and cooking wine and sauté until fragrant, add boiling water to cover the fish body, and bring to a boil over high heat.

Step 4: Boil a pot of water, add a little salt, boil the water and blanch the tofu for 1 minute. This keeps the tofu intact and removes the beany smell.

Step 5: Cut the tofu into small pieces, put it into the matchmaker fish pot, bring it to a boil over high heat, add an appropriate amount of salt and rice vinegar, and simmer over medium heat for 30 minutes. When the fish soup becomes milky white, add chicken essence, Pepper, sprinkle with coriander segments and serve.