Crucian Carp in Milk Soup
1.
Wash the fish (the black film in the belly is the most fishy, so wash it), and stuff a part of the sliced green onion and ginger into the belly of the fish.
2.
Tofu diced
3.
Blanch it in boiling water (to remove the beany), remove and set aside
4.
After the oil is hot, put the fish in the pan and fry it until both sides are browned (the fried is bigger and taste better) and sprinkle into the cooking wine (sprinkling at the highest temperature can better highlight the aroma of the cooking wine), and the remaining green onion and ginger can be used to heat Sauté the pot
5.
Add boiling water to the fried fish (boiled water is easier to whiten), add tofu (for those who like the tenderness of tofu, you can cook the tofu at the same time), and add a little salt to the soup to make it easier to taste. After the high heat is boiled, turn to medium and low heat and simmer for 15 to 20 minutes
6.
Season the pot! Sprinkle with chopped green onion or coriander for garnish. To make the taste even better, I sprinkle with pepper! OK Dagong is ready to go to the table
Tips:
How to make the fish skin non-stick pan: After the oil is boiled, sprinkle salt on the bottom of the pan before adding the fish, do not turn the fish immediately
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