1. Mince the green onion, pat the ginger and garlic, rinse the pepper and set aside. Boil the soft tofu in boiling water for a while.
2. Add an appropriate amount of oil to the hot pan and heat to about 30%. Add the crucian carp and fry for three to four minutes (when frying the fish, be sure to fry slowly over a low fire and not move the fish. You can shake the pan clockwise to heat the whole fish)
3. Add the crushed garlic cloves, ginger and pepper when turning the noodles and fry. Add a small amount of cooking wine.
4. After frying for about four minutes, change to high heat and heat for one minute, and add proper amount of boiling water.
5. Add the blanched soft tofu and simmer over medium-low heat for 10 to 15 minutes. Add salt in the middle.
6. Just sprinkle with chopped green onion before serving. (Add chicken essence according to personal habits)
Tips:1 The black film in the belly of the fish must be cleaned. 2 Add a little cooking wine and peppercorns in step 3 to remove the fishy smell and make the soup more fresh. 3 Be sure to heat the water and fry the fish for one minute before adding the water, so that the fish soup is easier to whiten and taste better.
