How to make delicious monkfish

Monkfish, also known as old man fish, is a nutritious special fish. Its whole body can be eaten, and its fat content is very low. It can supplement a variety of vitamins and trace elements for the human body, and it also has a certain cough-relieving effect. But how to make monkfish delicious? In fact, there are many different ways to cook monkfish, and they are all delicious after they are cooked. Below I will write down these methods and tell you. Friends who want to eat monkfish, come and learn.

How to make delicious monkfish

1. Monkfish is delicious in soup

Monkfish soup is delicious. When making it, you need to prepare the monkfish, then cut it into pieces, put oil in the pot, add onion and ginger and stir-fry until fragrant, then put the fish pieces in and stir-fry, then add salt and cooking wine. After stir-frying evenly, take out everything and pour it into a casserole, add appropriate amount of water, bring to a boil over high heat and then simmer over low heat. After two hours, the monkfish soup will be ready and can be taken out and eaten.

2. Monkfish stewed with tofu is delicious

Monkfish stewed with tofu is also very delicious. Before stewing, cut the monkfish into pieces and blanch it in a pot. You can add an appropriate amount of cooking wine while blanching to remove the fishy smell. After blanching, heat oil in a wok, add a small amount of onion, ginger and chili, then add the fish pieces and stir-fry, then add water and light soy sauce, and start stewing. When the fish is almost done, add the chopped tofu pieces and stew together. Add salt to taste and then serve.

3. Braised monkfish is delicious

Braised monkfish is also very delicious. When making it, the monkfish should be cut into pieces, and the braised sauce should be made with salt, sugar, light soy sauce, vinegar and other seasonings. Add oil and scallions and ginger to the wok and stir-fry until fragrant, then put the fish pieces in and stir-fry. Then pour in the prepared braised sauce. After the fish pieces are colored, add water and table salt, then cover the pot and simmer. When the soup is thick and the fish pieces are flavored, they can be served.