The power of eating goods is to be willing to make every food.
Buy the stingray in the market and let the master clean it up and take it home to clean it and set it aside. Cut the tofu into small pieces, not too thin, about a centimeter thick.
Ginger slices, garlic cut into two halves, cut green onions, about three or four centimeters.
Heat the wok and put in a proper amount of cooking oil. After the oil is hot, add the ginger slices. After heating slightly, put the stingray along the side of the pan and fry until the sides are slightly cooked. Add the appropriate amount of cooking wine and garlic cloves.
Add water to the pot, not to have yellow squid. Add dried chili, star anise, pepper, sliced tofu, season with salt, cover the pot and simmer for about 8 minutes.
After uncovering, gently turn the stingray with a spatula to allow the fish to heat evenly. The stingray is a bit soft and then add pepper, and the right amount of chicken can be seasoned. Sprinkle with chopped green onion and garnish
1, tofu to use tender tofu 2, fried fish when the small fire, do not use a big fire throughout the process. 3, when turning the fish, the action should be light, so as not to turn the fish over. When cooking soup, the action should be light, so as not to turn the tofu. 4. Add or not add dried chilies according to personal preference.