This dish has been eaten since I was a child. It is still a classic stew that is often served on the tableware at home. Perhaps it is more accurate to say that it is a Korean stew, but it is indeed the most popular and affordable and affordable home-cooked dish in Northeast China.
Compared with other seafood, the fish is high in protein, low in fat, and has a refreshing taste. It lives on the east coast of the Korean Peninsula, the Sea of Okhotsk, the Bering Sea, and the North Pacific Ocean. It is a cold-water fish. The most good eater of white fish in the world is the Koreans. They eat it roasted, stewed, and dried
Stewed tofu with bright fish
Recipe Recommendations
Steps for Stewed tofu with bright fish
1
Wash the fish and cut it into slices.
2
Pour into the barbecue pan and fry until slightly browned.
3
Put the fish into a stone pot and add cooking wine, soy sauce, and oyster sauce.
4
Add ginger slices, red peppers, tofu and tofu water oozing from tofu and add together.
5
Add water and cover, simmer over high heat, and turn to low heat for more than 10 minutes.Stewed tofu with bright fish Make Tips
You can fry the fish in your regular pan; there is no need to use a grill pan. Be sure not to pour out the liquid released from the tofu, as cooking it into the soup makes it very savory. If you don't have a stone pot, using a regular one tastes just as good!