How to cook dry pot long bone fish

Dry-pot long-spine fish is an extremely delicious dish. Long-spine fish mainly grows in China's Yangtze River, Yellow River, Pearl River and other areas. Long-spine fish is also called yellow bone fish. Because it has a very delicate and smooth taste, can strengthen the spleen and appetite, and has diuresis and swelling, it is very popular in normal times. It also helps promote the body's absorption and is very good for the body.

Introduction to Spicy Angled Fish Tofu : Angled fish is distributed in the Yangtze River, Yellow River, Pearl River and Heilongjiang River basins in China. It is also called yellow cheek fish, yellow catfish, yellow bone fish, yellow thorn fish, etc. The fish meat is tender, delicious, with few bones and more fat. It is a high-protein and low-fat high-quality aquatic product. The long-spined fish is sweet and mild in nature, can benefit the spleen and stomach, and promote diuresis and reduce swelling. Ingredients: 500 grams of long-spined fish, 1 piece of tofu, 1 tomato, and appropriate amounts of onion, ginger, garlic, oil, salt, Pixian bean paste, soy sauce, cooking wine, and chicken essence.

Method: 1. Remove the internal organs of the longbone fish and wash it. Cut the tofu into pieces and use water to remove the bean smell. Chop the tomatoes.

2. Heat oil in a pan and sauté scallions, ginger, garlic and Pixian bean paste, then stir-fry the fish for a while.

3. Add soy sauce, cooking wine, tomatoes, tofu and 1 bowl of water and simmer for 10 minutes.

4. Add salt and chicken essence to season.

Ingredients for stewing tofu with scallions: 4 scallions, a piece of tofu, some green onions, some ginger, some salt, a spoonful of cooking wine, and a little pepper

Method 1. Wash the thorns, slice the green onion and ginger, and cut the tofu into small pieces

2. When the wok is hot and smoking, add oil, shake the wok to spread the oil evenly around the edge of the wok, add the scallion and ginger to sauté until fragrant, add the chopped onion and fry until slightly browned

3. Fill a soup pot with water and bring to a boil. Add the fried long bone fish and the scallions and ginger in the pot. Bring to a boil over high heat. Skim off the foam, add tofu and cooking wine. After boiling, simmer over low heat until the soup turns milky white. Add salt to taste.

Method 1. Remove the internal organs of the longbone fish and clean it. Cut the radish into shreds.

2. Heat oil in a pan and fry the longspine fish for 2 minutes. Add water, scallion, ginger and radish and simmer for 20 minutes.

3. Add salt and chicken essence to season.