The rivers in my hometown crisscross the ditches, with a wide variety of fish, shrimp, snails, and crabs.
Angsback fish is one of the very delicious small fish.
Ang-slayed fish stewed tofu is a specialty of my hometown.
Stewed tofu with ang-sined fish
By PriceEmard
Recipe Recommendations
- Angjiangfish art. 1
- tofu 1 block
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
Steps for Stewed tofu with ang-sined fish
1
Remove the gills and belly of the angsberry fish, wash it, and cut into tofu.
2
The oil in the pan is hot, put down the ang-slayed fish and fry it over medium heat.
3
Fry on both sides and serve.
4
Take another pot, add appropriate amount of water, put down the ang-sickle fish, and add ginger slices.
5
Add cooking wine and onion knots, bring to a boil over high heat, and cook for 10 minutes over medium heat.
6
Put down the tofu and boil over high heat for 4 minutes.
7
Add salt, pepper, chicken essence, and chopped green onion.Stewed tofu with ang-sined fish Make Tips
1. Add enough water at once. 2. Tofu with inner fat is tender.