Stewed Catfish with Tofu

Stewed Catfish with Tofu

　　Ingredients for Stewed Catfish with Tofu:

Main ingredients: 600g catfish, 500g northern tofu.

Garnish: 15g cilantro.

Seasonings: 50g beer, 3g star anise, 3g dried tangerine peel, 3g salt, 3g chicken essence, 2g MSG, 10g scallion, 10g ginger.

Features of Stewed Catfish with Tofu:

The soup is milky white, savory and delicious, and highly nutritious.

Method for Stewed Catfish with Tofu:

1. Clean the catfish by slaughtering, removing internal organs, blanching, and washing. Cut it into 6cm-long sections and blanch them in boiling water, then remove.

2. Cut the tofu into 4cm squares, 1.5cm thick slices. Blanch them in boiling water, remove, and place them along with the catfish in a clay pot. Add all seasonings except MSG. Bring to a boil over high heat, then simmer over low heat for about one hour.

3. Remove scallions, ginger, star anise, and dried tangerine peel. Add MSG, sprinkle with cilantro, and serve.

Health Tip:

It is one of the best dishes for lactating women.

Food Incompatibilities:

Catfish: Catfish should not be eaten with beef or mutton fat, beef liver, venison, wild boar meat, pheasant, or the traditional Chinese herb schizonepeta.

Cilantro: Avoid eating cilantro when taking tonics or traditional Chinese herbs such as Atractylodes and tree peony bark, as it may reduce the efficacy of the tonics.