This deep-sea fish has a nice name, called red snapper, and some are called red snapper and red snapper. Rich in folic acid, vitamins, etc., matchmaker fish has the characteristics of high protein and low fat. Eating more in summer can clear away heat and fire, and it tastes super good. Red snapper is a common economic fish. Its yield is not very high, and its meat quality is very good. A piece of garlic cloves is very suitable for the elderly and children. The best eating time for red snapper is after long summer, and the fish is the most delicious and tender in May.

Red snapper has a characteristic that frying and braising are not delicious, and it will also destroy the nutrition of fish. The best way to eat it is to stew and stew, which is particularly fresh. My family likes to eat stewed tofu with red snapper. The soup is delicious, and with tofu, the two flavors complement each other and the nutrition is more comprehensive. Below, Brother Qi will share the practice of stewed tofu with red snapper, and your favorite friends can collect it.

2 pieces of red snapper, tofu 1 block, green onion, ginger, garlic and coriander are required for stewed tofu.

Seasoning salt, cooking wine, rice vinegar, pepper, chicken essence, edible oil.

Step 1: Two big red snapper are enough, and a few small ones are needed, which is almost 1 kg and a half. Remove the viscera, scales and gills of the red snapper, and wash the black membrane in the belly of the fish and the bone-sticking blood next to the big thorn. The main smell of the red snapper is bone-sticking blood, so be sure to wash it several times, and then drain it for later use. At the same time, cut green onion, ginger, garlic and coriander for later use.

Step 2: Cut the flower knives on both sides of the red snapper, take the pan and boil 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 shaped.

Step 3: When both sides of the fish are golden yellow, add onion, ginger, garlic and cooking wine to saute until fragrant, add boiling water until the fish is over, and bring to a boil.

Step 4: Boil a pot of water, add a little salt, boil the water and blanch the tofu 1 min. 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.