【Yantai】Monkfish and Tofu Soup
Overview
Fish must be on the New Year’s table, as fish symbolizes abundance every year. Therefore, people deliberately do not finish the fish and save it until the next day, the New Year, to eat, which means there will be more than enough every year. Last year’s harvest was so great that we couldn’t use it all up, and there will still be some left over for this year. In ancient times when material was poor, this was people's desire for material things. It has become a custom now. Food eaten in some places during the New Year is meant to bring good fortune and show good luck. Another must-eat dish during the Chinese New Year is tofu, which symbolizes the happiness of the whole family. Eating tofu during the Chinese New Year will make you happier in the coming year. Today’s protagonist is monkfish. Not only does its name sound auspicious, but its taste and nutrition are also unique. Monkfish, scientific name is angler fish, commonly known as angler fish, toad fish, etc. There is a fleshy protrusion above the head of the monkfish, which looks like a small lantern. It is formed by the dorsal fin of the monkfish gradually extending upward, like a fishing hook to attract bait. Monkfish has a flat body and a large head. The eyes are relatively small and located on the top of the head or on the sides. In Kanto, Japan, angler fish is said to be the best in the world. It is said that there are pufferfish in the west and anglers in the east. The meat of angler fish is as dense as lobster, firm but not loose, the fiber is full of elasticity, it is more delicious than ordinary fish meat, and it is very rich in collagen.
Tags
Ingredients
Steps
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Fresh monkfish looks like this. The whole fish is soft to the touch and looks a bit ugly.
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Cut the monkfish into chunks with scissors.
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Boil a pot of hot water. When the water boils, blanch the monkfish pieces and remove them to drain them.
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Heat oil in a pan, add green onions and ginger and sauté.
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After frying until fragrant, add the blanched monkfish pieces and stir-fry over medium heat.
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After the fish is dry, add a spoonful of cooking wine.
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Add enough water, turn up the heat, and simmer over medium-low heat for half an hour.
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After the water boils, use a spoon to skim off the scum.
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Add the tofu cubes and salt for the last 10 minutes.
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Simmer until the fish soup turns milky white and then take it out of the pot. Add wolfberry 5 minutes before serving.
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The soup is delicious.
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Monkfish has no spines and most of the fish bones are cartilage, making it very suitable for the elderly and children to eat.
