Wash the yellow croaker, cut the tofu into small pieces, wash and chop the ginger and garlic, cut the onion into chopped green onion, peel the tomato, wash and slice for later use. Dry-burn the stone pot, add appropriate amount of oil, add minced ginger and garlic, stir-fry until fragrant, add tomatoes, stir-fry tomato juice, and pour appropriate amount of water to boil together. Add the cooked fish and tofu and stew for 7 minutes. Take the fish out of the pan, sprinkle a little salt to taste and a little onion.
It is a good choice to put vertical fish (in the yellow corner) into the sea. At this time, there are many kinds of products, the fat and tender nutrition is delicious, and the price is also cost-effective. Autumn is a fat and tender season in the Yellow Corner. The design of this freshwater fish is a bit like "wild tilapia", but it tastes particularly delicious without small fishbones, and it is particularly delicious with high nutrients. Don't miss it when you meet it. Highly recommended recipe: fried yellow feet spread food: yellow feet spread fish, Xiaoqing orange.
After washing the yellow-footed fish, evenly apply a small amount of salt to marinate. When the vegetable pan is hot, put more oil until it starts to smoke. Pour out the excess oil and pour in a small amount of cold oil. (This step is called frying pan), frying fish does not stick to the pan. Absorb the water on the surface of the fish with kitchen paper, fry the fish until both sides are golden and cooked, and pour a little orange juice.
Golden pomfret Golden pomfret is a common freshwater fish. Most of them are farmed now. The farmed golden pomfret is cheap and delicious, and ordinary people can afford it. The meat of golden pomfret is chewy, delicious and nutritious. Without small fishbones, it is convenient for old people and children to eat. Highly recommended recipe: golden pomfret pot
Food: golden pomfret, red onion, ginger slices, garlic. Wash and slice golden pomfret, wash and chop ginger and garlic, and wash and chop red onion for later use. Add soy sauce, soy sauce and a little oil to golden pomfret pieces, and mix well and marinate for later use. Prepare a dry-burning stone pot, add a proper amount of oil, add ginger, garlic and onion, and stir-fry together to give a fragrance.
Put the pickled golden pomfret into a stone pot and pour in the sauce of pickled fish (without water). Pour a little pure grain wine or rice wine on the edge of the pot, cover and stew for 8min, and sprinkle onion on the pot.