Stewed tofu with Pelteobagrus fulvidraco(huang sang yu dun dou fu )

Stewed tofu with Pelteobagrus fulvidraco

Introduction:

"Pelteobagrus fulvidraco is also called yellow cheek fish, yellow thorn fish, river dragon scutellus and yellow bone fish. It can benefit spleen and stomach, diuresis and detumescence. It is especially suitable for those with spleen deficiency and full swelling

Production steps:

Step 1: eviscerate Pelteobagrus fulvidraco, wash and drain

Step 2: heat the pan, pour in proper amount of cooking oil, put a little salt to prevent the skin from being fried

Step 3: heat the oil, add the Yellow Catfish one by one, and fry them over low heat

Step 4: Fry one side of the fish until yellow. When you can smell the fragrance, turn the fish over with chopsticks and fry the other side until slightly yellow

Step 5: wash a piece of tofu and cut it into small pieces

Step 6: add water to casserole and bring to a boil

Step 7: put the tofu into the casserole

Step 8: put the Pelteobagrus fulvidraco into the casserole and stew with the tofu

Step 9: bring to a boil and simmer for 20 minutes

Step 10: after 20 minutes, add salt and chicken essence to taste

Step 11: add shallots and ginger and simmer for 5 minutes

Step 12: add pepper to taste

Step 13: turn off the fire, take out the shallot knot, you can also put the scallion segment, so you can not take it out

Materials required:

Pelteobagrus fulvidraco

Tofu: right amount

Shallot: moderate

Ginger: moderate

Edible oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1, the fish must be drained and then fried, one side was scalded by oil splashing. 2, the taste should not be too heavy, this dish mainly eat light flavor, too salty, the soup is not good to drink

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Huang Sang Yu Dun Dou Fu