Black fish soup with bean curd(dou fu hei yu tang )

Black fish soup with bean curd

Introduction:

"1. Black fish meat contains protein, fat, 18 kinds of amino acids, etc., and also contains calcium, phosphorus, iron and many kinds of vitamins necessary for human body; 2. It is suitable for people with weak body, hypoproteinemia, spleen and stomach qi deficiency, malnutrition and anemia. People in Xiguang area often regard black fish as a precious tonic to promote milk and blood; 3. Channa has the functions of dispelling wind and treating chancre, tonifying spleen and Qi, benefiting water and detumescence As a result, there are often parturients, patients with rheumatism and infantile malnutrition seeking snakehead fish as an auxiliary food therapy in Sanbei area

Production steps:

Step 1: remove the scales, gills and belly of black fish, wash and cut into thick slices.

Step 2: cut tofu into pieces, scald it with boiling water and take it out.

Step 3: heat the oil in the pan, put down the shredded ginger and stir fry the fish.

Step 4: turn the color of the fish and add wine to remove the fishiness.

Step 5: add appropriate amount of water, add a few drops of vinegar, boil over high heat.

Step 6: cook over medium heat for 15 minutes.

Step 7: put down the tofu and boil for 5 minutes.

Step 8: add salt and pepper.

Step 9: add scallion and chicken essence.

Materials required:

Black fish: 600g

Tofu: 1 piece

Oil: right amount

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Pepper: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Note: the general population can eat, have sores can not eat, it is white

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Dou Fu Hei Yu Tang