Braised fish with cabbage and tofu

Overview

Stewed fish with cabbage and tofu is a very common practice in coastal cities. If you order one in a restaurant, you will be served in a large pot. The quantity is large enough and the taste is fresh enough. You can make it at home without adding any oil. You can use the seafood clear soup, eat noodles and rice, and pour it on top. It is very good to eat in winter. Of course, the fish in winter is only frozen.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• dinner
• cabbage
• garlic
• lao doufu
• ginger
• pen tube fish
• salt

Ingredients

Steps

1. 1 This is frozen pen-tube fish. When large quantities of fish are put on the market, you usually buy more and put them in the refrigerator;

   

2. 2 After thawing, cut open the bag of the pen tube fish, take out the intestines and ink sac, squeeze out the eyes, and clean them thoroughly, otherwise it will be a pot of black soup;

   

3. 3 Cut the old tofu into pieces, put the tofu in a pot with cold water, put a spoonful of salt in the water, and turn on medium heat;

   

4. 4 Wait until the water starts to bubble, turn off the heat, take out the tofu and soak it in cold water and set aside;

   

5. 5 Slice garlic and ginger;

   

6. 6 Put water in the wok, add garlic and ginger slices, and heat the water to boil;

   

7. 7 Be sure not to boil it. When it starts to bubble like in the picture above, put in the fish and blanch it. Don’t put too much fish in at one time;

   

8. 8 Use chopsticks to turn it over;

   

9. 9 The pen tube fish is quickly fished out after being curled;

   

10. 10 Remove the garlic and ginger slices and discard them;

    

11. 11 Blanch the pen tube fish and put it in a bowl for later use;

    

12. 12 Do not use cabbage cores for cabbage. Generally, use Chinese cabbage sticks and cut them into cubes;

    

13. 13 Boil the water used to blanch the fish again, then add the cabbage after the water boils;

    

14. 14 Stew until the cabbage is soft, add tofu and stew;

    

15. 15 Simmer for about 15 minutes, then add the blanched fish;

    

16. 16 Stir briefly, season with salt, and serve immediately;

    

17. 17 Oil-free and low-fat original seafood and vegetable soup. If you like spicy food, add an appropriate amount of spicy oil when eating. I estimate that you will need 2 bowls of rice.