Simple bean curd and perch soup(jian yi dou fu lu yu tang )

Simple bean curd and perch soup

Introduction:

"The story is, if you want to drink fish soup, make it yourself."

Production steps:

Step 1: buy a bass first. [treatment: scrape the scales or anything, and take out the things in the fish belly, because it's the first time for me to do it. I don't know what to leave, so I just take out all the things. Cut the gills one or two centimeters below, pull out the fishy line, one on the left and one on the right, a total of two. Then due to my obsessive-compulsive disorder, I need to wash the fish clean, even without blood. ]Cut the fish into four sections. Put it aside to air without adding anything to destroy the original flavor of the fish.

Step 2: cut two pieces of ginger into small pieces, and then cut the remaining two pieces into long strips. Cut the length of the second knuckle of the thumb with scallion. Tofu, first cut horizontally, then cut square.

Step 3: hot pot. conflagration. Add a spoonful of oil, 7% cooked, put the ginger down; stir fry the flavor, add 2 spoonfuls of oil, 7% hot, put the fish down to fry, be careful to stick the pot, pay attention not to break the fish when turning over, pay attention to the heart silent timing, fry on both sides for a minute and a half. Put all the fish pieces down. If you can't take care of them, put them one by one. When you put a new one down, remember to add some oil. Watch out for the heat.

Step 4: after the fish is fried, put it in the skillet, and then add water until the water can pass the fish. It doesn't need to pass completely, but it can show some corners. Put ginger and green onion (about three or four) down and simmer over high heat.

Step 5: cover and simmer slowly. Remember to turn over the fish from time to time. When the fish soup is opened, put the tofu down carefully. About 20 minutes after the water boils, taste the saltiness of the fish soup, then add some salt. Keep stewing. Until the soup is milky, sprinkle with scallions or parsley. Fill it up.

Step 6: milk white soup~

Step 7: the fish is very tender.

Step 8: it's done~

Materials required:

Bass: moderate

Tofu: 1 piece

Oil: right amount

Water: moderate

Ginger: 3-4 tablets

Scallion: 1

Coriander: moderate

Salt: right amount

Note: don't worry, stew to milk white soup will be better, don't add too much water.

Production difficulty: unknown

Technology: stewing

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Jian Yi Dou Fu Lu Yu Tang