The tiger head fish is tender and tender, white, contains less fat, is delicious, has no small thorns, and is rich in nutrients. It is also called "fake grouper". The tiger head fish is better to eat and the nutrition is good. Often friends will ask, why is your fish soup white? The reason is that the fish contains more fat and whiter fish during the cooking or cooking process. The method is very simple: the fish should be fried on both sides, and the water of the stewed fish must be hot water. After the fire is boiled, it is turned to a small fire and stewed, so that the delicious taste can come out.
Prepare ingredients (the tiger head fish wash, tofu diced water for use)
Hot oil pan, add ginger, scallion and white sauté, add the scent and put the cleaned tiger head fish
After frying until the two sides are discolored, cook the wine and cook for a while.
Heat the water without the tiger head fish, boil it with vigorous fire for 20 minutes, when the soup is milky white soup.
Then add the tofu and simmer for about 2 minutes, add salt, pepper, and sprinkle with chopped green onion. (巳 is very fresh, you don’t need to add chicken)