Plumbfish stew, tofu
By VicentaLakin
Plumbfish stew is a common practice in coastal cities, with a large bowl of pots, which is enough quantity and freshness to make themselves at home, without oil, fresh soup of seafood, noodles, rice, and watering on it, and in winter it's very good, of course, in winter。
Recipe Recommendations
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Plumbfish stew, tofu
1
It's a cold penfish that usually buys more and freezes the fridge when it's on the market
2
After freezing, cut the bag of the penetrator fish, take out the intestines, the inkbags, and have to be squeezed out of the eye, clean up, or a pot of black soup
3
Old tofu cut off, tofu cooled down, a spoon of salt in the water hit the fire
4
Until the water begins to bubble, the fire is shut and the tofu is immersed in cold water for use
5
Garlic, ginger slices
6
Put water in the frying pan, put garlic, ginger chips, and fire the water
7
Don't burn it, put it in a pen and don't put too many pen and fish at a time
8
I'm going to flip with chopsticks
9
Rapid extraction of penetrating fish after curling
10
and garlic and ginger blades
11
Plumfish with water, for use in bowls
12
No cabbage, no cabbage, usually with big cabbage, cut blocks
13
The water of the pen tube fish is burned again, and when the water is released, it is put into cabbage
14
(a) Scorch to soybean couches
15
About 15 minutes of cuisine, with penetrating fish put in the water
16
A little twirling, a little salting, and a little sprout
17
Seafood and vegetable soup, which is not greasy and is raw, likes to eat spicy, with a proper amount of spicy, and probably two bowls of rice。