stewed tofu with Ankang fish

stewed tofu with Ankang fish is a delicious food made from main cooking ingredients such as Ankang fish and tofu, and auxiliary materials such as salt, cooking wine, oil, pepper, onion, ginger, garlic, bean paste and chicken essence.

Chinese name

stewed tofu with Ankang fish

materials

tofu, and Ankang fish

tastes

is delicious

technology

stew

fast

navigation

practice

food features

nutritional value

overview. Fish, AnkangOrder, Ankangidae, have a soft and scaleless body, and there are many cortical processes on the edge of the head and body. Ankang fish is a deep-sea fish, belonging to a modest family. There are more than 25 kinds of well-being known to mankind. They are all over the world's temperate oceans, with a depth of 5 to 1 meters. The front half of Ankang fish is flat, disc-shaped and has a small tail. Body length is more than 5 cm. The back is purple-brown, and the abdomen is light. Big head, wide mouth, sharp teeth, black and white markings in the mouth. The pectoral fin is wide and arm-shaped. The first three spines of dorsal fin are separated, and there is a flap (also called cortical spike) at the top of the first spine, which is parasitic with some luminous bacteria, like a fishing rod hanging a bright lamp. At the same time, Ankang fish is also called foie gras in the sea. The meat is rich in gum and very delicious.

Ankang fish

Ankang fish is not attractive in appearance, with a grin and eyes facing the sky; The body is stout, the tail is short, the mouth is as big as a basin, and the skin of Ankang fish is uneven and prickly; The whole body is staring blankly, and it is extremely rough. It's a bit like a fish and a ghost. No wonder some people call it "sea ghost fish". The front half of Ankang fish is flat and flat, and the tail is cylindrical. Generally, it is 4-6 cm long and weighs 3-8 grams. The head is particularly large and flat, the mouth is wide, there are black and white markings in the mouth, and the jaw has L ~ 2 rows of lodging fangs. The body is soft and scaleless, with a brown back and a gray belly. There are many cortical processes on the edge of the head and body. Ankang fish has no scales and a big flat head. Its muscles are flabby and its motor organs are underdeveloped. Coupled with the heavy body, swimming is quite difficult, so you can only perch on the bottom of the sea and crawl on the bottom of the sea with the pectoral fins like arms.

stewed tofu with Ankang fish

Practice

1. After the Ankang fish is chopped into large pieces, the boiled water must be put into the pot with cold water (this can force blood out and reduce the fishy smell), and a little salt and cooking wine should be added to the water (Figure 2 and 3); 2. Add an appropriate amount of oil to the pot (slightly larger than the amount of oil used for cooking), put pepper and aniseed into the oil to fry the smell of pepper, add onion, ginger, garlic and dried pepper to stir fry, and add half a bowl of bean paste to stir fry (it is a small bowl for eating rice, not a big soup bowl). Sauté ing sauce is the key, it must be sauté ed and not burnt. Pour a little vinegar into the pot, cook the pot, and immediately add a proper amount of water (whichever can cover the fish) to boil. Add some salt and chicken essence and taste the soup yourself. (figs. 4, 5 and 6).

stewed tofu with Ankang fish

3. Add cooking wine, add the cooked Ankang fish pieces, then the tofu pieces, and the tofu will be evenly stacked on the fish. Cover the pot and stew for half an hour. Uncover the lid, carefully turn the tofu and fish pieces with a shovel and mix them together. Continue to stew for about 5 minutes (it is advisable to leave a small amount of soup). Add chopped green onion and take it out of the pan.