Red-headed fish tofu soup

Red-headed fish tofu soup

Overview

The red-headed fish is ruddy in color, has a slim body, and has a feminine appearance, so it is called matchmaker fish; it has the functions of clearing away heat and removing fire, promoting lactation, nourishing the stomach, diuresis and swelling, and nourishing yin and replenishing deficiency; it is very effective in making Cui Rutang for pregnant women. In coastal cities, red-headed fish is only eaten fresh and rarely frozen. It is very fishy and has very little fish meat. If the head is removed, there is basically no fish left. It is basically used to stew soup.

Tags

Ingredients

Steps

  1. Fresh redhead fish;

    Red-headed fish tofu soup step 1

  2. Remove the intestines from the belly and do not throw away the swim bladder;

    Red-headed fish tofu soup step 2

  3. Be sure to clean it thoroughly. The smell of red-headed fish comes from blood, so clean it several times;

    Red-headed fish tofu soup step 3

  4. Cut tofu into cubes;

    Red-headed fish tofu soup step 4

  5. Put an appropriate amount of oil in the wok, sauté the onions, ginger and garlic, and add water. The amount of water must be enough at one time;

    Red-headed fish tofu soup step 5

  6. Add red-headed fish;

    Red-headed fish tofu soup step 6

  7. Pour in the cooking wine;

    Red-headed fish tofu soup step 7

  8. Add tofu;

    Red-headed fish tofu soup step 8

  9. Bring to a boil over high heat, turn to medium-low heat, simmer for about 40 minutes, add salt to taste, and serve.

    Red-headed fish tofu soup step 9