Sea rabbit fish stewed with tofu

Overview

Sea rabbit fish, our locals call it Mr. fish, and we also call it little fat boy. There is no more accurate scientific name for this fish, but according to the information, the scientific name of this fish is lionfish, which belongs to the genus Lionfish of the family Lionfish. It is a cold-water and cold-temperature bottom-dwelling sea fish. It is a deep-sea fish and is not cultured. Sea Rabbit has a big head and a small body, with soft fins and smooth, soft skin. It has no scales and is white and light-colored. Each fish weighs an average of two or three kilograms. In our local fishing village, people are accustomed to pickling fresh sea rabbit fish, skinning it and drying it in the sun to make it into dried fish for storage. Because this kind of fish is common in winter here and is cheap, we dry some dried sea rabbit fish every year. Sprinkle a layer of salt first, then peel off the skin. If the weather is good, it will be dried in a few days, and then eaten cold or stir-fried. People who like it are particularly fond of this bite. Fresh sea hare fish has a lot of water content, the fish meat is very delicate and smooth, and the fish bones are cartilage-like, chewing like brittle bones, but softer and waxier than brittle bones. Fresh sea hare fish is stewed with tofu, which can be stewed red or white. In short, no matter which stew method is used, the taste is very delicious.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• dinner with friends
• winter recipes
• dinner
• aplysia
• cooking wine
• coriander
• dried red chili pepper
• lard
• light soy sauce
• northern tofu
• onions
• oyster sauce
• peanut oil
• soybean paste
• sugar
• white vinegar
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Ingredients: 1 sea hare fish, 1 piece of northern tofu Ingredients: appropriate amounts of onions, ginger, garlic, dried red peppers, and coriander Seasonings: 1 tablespoon of light soy sauce, 1 tablespoon of lard, appropriate amount of peanut oil, 2 tablespoons of salt, 1 tablespoon of soybean paste, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 2 tablespoons of white vinegar, 2 tablespoons of oyster sauce

   

2. 2 Remove the internal organs of the sea hare fish, wash it and chop it into large pieces. Cut the northern tofu into mahjong-sized pieces

   

3. 3 Add an appropriate amount of peanut oil and lard to the pot, stir-fry the onions, ginger, garlic, and dried red pepper. After the seasonings are fragrant, pour the soybean paste into the pot and stir-fry. Add light soy sauce, sugar, and oyster sauce in sequence and stir-fry

   

4. 4 After frying the red oil, pour in boiling water

   

5. 5 Put the nudibranch and tofu into the pot and stew, add white vinegar and cooking wine to remove the smell, add 2 teaspoons of salt to taste

   

6. 6 Cover the pot, bring to a boil and simmer over medium heat for 30 minutes. Sprinkle in minced coriander before serving