Main Ingredients

1 monkfish

1 block of tofu

Seasoning

Salted oil

Moderate

Salt

Moderate

Scallion

Moderate

Ginger

Moderate

Garlic

Moderate

Angles of Anise

2

Moderate

Dried Chillies

Moderate

Cookies

Anise p>Amount

Angle star anise

2pcs

Dried chili pepper

Amount

Yellow sauce

Amount

Small green onion

Amount

Monkfish stewed with tofu

1.Fresh monkfish remove the guts and gills (leaving the swim bladder and liver), clean it

2. p>

2. chopped into large pieces, into the boiling water to blanch a little, to remove the surface mucus and fishy, after discoloration, fishing, draining water

3. marinated tofu cut into large pieces, into the added salt in the hot water to blanch a little, to remove the smell of beans, fishing and draining

4. start a frying pan, a small fire fragrance of onion, ginger and garlic, dried red chili peppers, star anise, and then under the soybean paste sautéed

5. The fish pieces of frying, cooking wine and soy sauce

6. Into enough hot water, high heat boil

7. Add blanched tofu, turn on low heat and slowly simmer

8. Soup to close more than half, add salt to taste, and continue to simmer

9. Soup to receive their own preferred degree, sprinkle green onions out of the pot

Cooking tips

1, monkfish The surface of the fish has a layer of mucus, must be blanched before stewing, so as to completely remove the mucus and fishy;

2, popping onion, ginger, garlic and soy sauce, be sure to use a small fire, do not burn the pot;

3, a thousand rolls of bean curd and a thousand rolls of fish, not afraid of your stewed fish with more water, but to use a slow fire stew to the soup naturally dry, so that the stewed fish and bean curd is enough to taste.