1. Prepare ingredients, wash and drain fish, wash and drain bean sprouts, cut green onion and ginger into sections, and cut tofu into thin pieces
2. Add less oil to the wok
3. Put the crucian carp in it and fry it to get rid of the fishy smell
4. Fry until golden on both sides, add ginger, cooking wine and vinegar
5. Add boiling water, add tofu, add salt
6. Cover the pot and cook for ten minutes
7. Add bean sprouts
8. Simmer for another five minutes, taste the soup, add salt if it’s light
9. Put it on the plate, add coriander
