Red head fish and bean curd soup(hong tou yu dou fu tang )

Red head fish and bean curd soup

Introduction:

"Red head fish is ruddy and slim, which is quite feminine, so it is called Hongniang fish. It has the functions of clearing heat and removing fire, passing milk and raw milk, nourishing stomach, diuresis and detumescence, nourishing yin and tonifying deficiency. The effect of Cuiru soup used to make puerpera is very good. In coastal cities, red head fish only eat fresh, rarely eat frozen, it is very fishy, fish meat is very little, and there is no fish head, It's mostly for stew. "

Production steps:

Step 1: fresh red head fish;

Step 2: planed belly to intestines, do not throw away the swim bladder;

Step 3: be sure to clean it. The fishy smell of red head fish comes from blood. Clean it several times;

Step 4: cut tofu into pieces;

Step 5: put proper amount of oil in the frying pan, saute shallot, ginger and garlic, put in clean water, and the amount of water must be enough at one time;

Step 6: put in the red head fish;

Step 7: pour in cooking wine;

Step 8: add tofu;

Step 9: bring to a boil over high heat, turn to low heat, simmer for about 40 minutes, add salt to taste, and then start the pot.

Materials required:

Red head fish: 1000g

Tofu: 750g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: 3 cloves

Cooking wine: 2 tablespoons

Note: red head fish belly must be cleaned, swim bladder is a good thing, do not throw away, with a stew to eat, water must be a full, midway do not add water.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: other

Chinese PinYin : Hong Tou Yu Dou Fu Tang