Catfish tofu soup Recipe

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  1.Handle the caught catfish yourself, If you buy it, ask the boss to help you deal with it.Pinch the throat of the catfish with the thumb and index finger of your left hand to open its mouth.Open the lower jaw with your right hand, grab it and pull it to the other side, sort out the internal organs and gills, and clean them.Wow, this one also has roe...I'm so sorry!

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  2.Clean the catfish, use cooking wine, and marinate with appropriate amount of salt for 20--30 minutes.

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  3. There is plenty of time at this time.First cut the tofu into uniform strips, put it in water, add a little salt and blanch it.This can reduce the alkaline taste of the tofu, increase the firmness of the tofu, and also add a salty taste to the tofu.

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  4. Then prepare the condiments.As shown in the picture.

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  5. Heat oil in a pan (I like to use animal-refined oil when cooking fish to avoid fishy smell) ), when the oil is hot, hold the fish tail in your right hand, slowly put the whole fish into the hot oil and fry it, quickly turn the catfish over and fry the other side with a few hisses, and fry the second one in the same manner.Article 3.

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  6.Put down the garlic and ginger and saute until fragrant.

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  7.Add cold water, increase the heat, add some pepper, and bring to a boil.The water is suitable for catfish.Start simmering the soup over high heat.Gradually the soup will turn white.Turn to low heat to allow the fish to slowly absorb the flavor.

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  8.The soup turns to milky white, add the tofu and simmer for another 5 minutes.

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  9.The roe is green and does not change color even when added to the soup.

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  10.Add a little sugar to taste, take it out of the pot, and pour it into a basin.Sprinkle onions and two wolfberries for decoration