How to make frozen headless fish delicious?

There is a special kind of fish in the market. Its head is usually chopped off, so people call it headless fish. In fact, the headless fish is the yellowfin pufferfish, and fishermen will remove its head and skin before selling it. This is because it contains trace amounts of toxins, which can easily produce toxins in the human body after eating it. So, how can you make the frozen headless fish out of the refrigerator delicious?

Fish stew with tofu

Health Benefits

Crucian carp: soothes the stomach, strengthens the spleen, promotes blood circulation and dredges the meridians

Tofu: clears away heat, relieves fire, replenishes qi, and detoxifies

Ingredients

1 crucian carp; a piece of tofu; salt to taste; lard to taste; oil to taste; a little sliced ​​ginger (for stewing fish); a chopped green onion; a little pepper (optional); garlic slices (for pickled fish); ginger slices (for pickled fish);

A little cooking wine (for pickled fish); half a scallion (for pickled fish);

How to cook fish stewed with tofu

1. Prepare a crucian carp, wash it, marinate it with green onions, cooking wine, garlic slices, and ginger slices to remove the odor, then rinse it lightly with water (you can fry it directly without rinsing it, I don’t like the taste of cooking wine)

2. Heat lard in a pan, put the fish in and fry until both sides are golden brown, then add a large bowl of water to make soup (don’t add too much oil, if you add too much, scoop it out when making soup)

3. Wash the tofu and cut into pieces

4. Put two slices of ginger in the pot, throw in the tofu, turn the water to low heat and simmer with the fish until it turns milky white. The simmering time can be adjusted by yourself (you can add a little pepper)

5. When the soup turns milky white, remove from heat and place on a plate, sprinkle with chopped green onions.

6. Finish

Tips

When frying fish, turn to medium or low heat when the oil is hot, otherwise the skin will stick to the pan. You can use ordinary oil for frying fish, or mix ordinary oil with lard. Adding an appropriate amount of lard will make the soup more milky and taste better.