Squidfish tofu

At the bottom of the Nine Rivers, the sea is very rich. Tianjin is also a food-eating land, and there has been a saying that "when you eat seafood, it's not too bad" , which is an indication of how the Tianjin people love seafood. The Tianjin people ate the river and the sea, and remember when I was a child, my grandmother used to talk to me, eating yellowfish in spring, eating wild eyes, the fattest crabs in the autumn, and the yellow and blackbirds in winter. But when I was a kid, I was already a supplier. I bought everything. All I've heard about is that my grandma used to eat good food, that once my grandmother's house blew up a big bowl of shrimp, and that the yellowfish were bought a small bowl. And heaven's protectors like my grandfather's are very fond of gillfish, halibut, mackerel, yellowfish. When I was a kid, I heard it. Now the market is rich, the shrimp is not rare, it's farmed, it's wild. The last two days of the seafood market, which was specially interviewed by a television reporter, said that the real wild fish was rare, and that it would cost at least $7,800 a pound if it were wild, and it would not be available every day. Today I'll make an old dish. My grandmother told me about the yellowfish tofu. I didn't buy a real yellowfish. Let's replace it with this yellow fish. Packing a yellow flower fish in order not to break its shape usually stirs fish intestines from fish mouths or gills into chopsticks。