Chinese Food
Stewed tofu with sea bass
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I went to eat hot pot last time. I got to the bottom of the bass pot. Then I found that the bass was boiled like this. It was super delicious even if it wasn't fried. Moreover, the meat was very tender. It didn't smell fishy at all. The premise must be fresh
Cooking ingredients
Cooking Steps
Step1:Add a little oil into the pot. Add ginger and garlic. Because it's just fried. So you can put less oil. If you put too much oil, the soup will be full of oil. It will burn your mouth. And the soup will be very greas
Step2:Then add water. PS. I poured in the leftover clam soup, because after eating the clam, I couldn't drink the soup. Clam soup will taste bette
Step3:When the water is boiled, put the whole fish and the two noodles of the fish into it. Use a few crosscuts. Put them in the pot for 5 minutes first. Then you will see a lot of froth. Remember. Don't skim them clean first. Because if you leave at this time, the fish soup will not be white.
Step4:It's cut like this. The reason for crosscutting is fear. Just cut like this. It will be broken when it's fished out.
Step5:Ten minutes later, the soup began to turn white.
Step6:Whiter in 15 minute
Step7:Add tofu and medlar at this tim
Step8:Put in tofu and cook for another 78 minutes. At this time, you can choose according to your own choice. Like to eat the old or the tender. If you like the old, cook for a long time. Like the tender. Take it up early
Step9:This is the finished product. It's white and tender. The stewed tofu with perch is finished. The bass meat is very tender and the soup is delicious. It doesn't smell fish
Cooking tips:Like Chinese wolfberry, you can add it according to your own preference. It's especially important. Bass must be cleaned. There must be no black dirt. Like blood clots, they must be cleaned. There are skills in making delicious dishes.
