Crucian Tofu Soup

Crucian Tofu Soup

1. Prepare the raw materials, clean the fish, the internal organs, fish scales, gills, throat teeth, and black membrane in the fish belly. (It's best to put a few slices of ginger into the stew, I used green onion, ginger, and minced garlic instead of it when I didn’t have it at home today)

2. Cut a knife on each side of the fish head and fish tail to pull out the tendons

3. Cut a few knives on each side, add appropriate amount of salt and cooking wine to marinate for half an hour

4. Tofu cut into small pieces

5. Put the lard in the pot and burn it

6. The crucian carp was washed with kitchen absorbent paper to remove the excess water and put it in the pot

7. Fry until slightly yellow on both sides

8. Pour in the right amount of boiling water, cook for 5 minutes on high heat, and then on medium heat for 20 minutes

9. Add tofu and cook for another three minutes

10. Season with appropriate amount of salt, sprinkle with chopped green onion, and serve

Tips:

One: buy fresh crucian carp;



Two: Crucian carp must clean the black film in its belly;



Three: the removal of the throat teeth of the crucian carp is helpful to remove the fishy;



Four: the tendons of crucian carp will reduce the fishy smell;



Five: Fish fried with pigs makes the soup thicker and whiter;



Six: To boil the soup from medium to high heat;



Seven: Add enough water at one time.