The Ugliest Fish in the Sea – Authentic Qagao () Method, Tender and Down-to-Earth
Every spring, the editor goes to the seafood market to buy fresh flounder to eat. This fish may not look good-looking, but its meat is tender and has no fishy smell, and everyone in the family loves to eat it. Nowadays, the salespeople provide really good service, processing the flounder for customers, there are specially made flounder elbows and flounder liver for sale. When you get home, just wash it and you can put it on the pot, which is very convenient. Today, I'm sharing a dish made with flounder elbows with my friends, which is fragrant and delicious, but the only disadvantage is that it takes a lot of rice.
The ugliest fish in the sea, 99% of people have never seen it, and it is stewed with tofu, it is both tender and fresh! Flounder is also called 'frogfish', its scientific name is 'Atlantic cod', there has been a saying in Japan that 'there is pufferfish in the West and Atlantic cod in the East'. Its taste is regarded as a kind of delicacy. Its meat is very dense, like lobster, solid but not loose, and very elastic. It's also very nutritious, with a high collagen content, which is more delicious than most seafood fish. Therefore, foreigners like to call it 'poor man's lobster'. Currently, the price of flounder is low, especially popular with local middle-aged and elderly people. Flounder elbow is the tail of flounder, the meat is tender, and there are few fish spines, which is particularly suitable for simmering soup, stewing, or making fish dumplings. Stewing it with tofu and flounder elbows, the tofu absorbs the flavor of the fish, and it's very delicious and down-to-earth.
Flounder Elbow Stewed with Tofu
IngredientsTwo flounder elbows, a block of tofu, plenty of scallions, ginger, garlic, 2 tablespoons of bean sauce, 1 tablespoon of, appropriate amount of sugar, two sprigs of cilantro.
Steps1Take a look at this flounder, isn't it distinctive looking?
2Wash and cut the flounder elbows into small pieces.
3Pour a little oil into the pot, and sauté with scallions, ginger and garlic.
4Add an appropriate amount of bean sauce and stir-fry evenly.
5Pour in an appropriate amount of water and add to remove the fishy smell.
6Add a little sugar to enhance the flavor.
7When the soup boils, add the flounder segments.
8After boiling the soup for 7 minutes, add the cut tofu blocks. The tofu blocks should be a little bigger.
9Continue to simmer until the soup becomes viscous and thicken, and then turn up the heat to reduce the sauce. Add cilantro.
10Turn off the heat and enjoy!
Small tips:
1Bean sauce is salty, so this dish doesn't need to add salt.
2The tofu blocks should be cut into bigger pieces, otherwise they won't be as flavorful and delicious.
3It's said that 'thousand rolls of tofu, one roll of fish'. It takes a longer time to cook this dish, which makes it more flavorful.
Do you like this seafood dish? Authentic Qagao () method, melts in your mouth and is especially down-to-earth. I'm a original author Huang Huang who loves food, let's chat about food. In the journey of food, Huang and you will see each other again.
