Crucian Tofu Soup
1.
When you buy crucian carp, ask the stall owner to help it~ come back to clean it~ wipe off the water with kitchen paper
2.
Diced tofu (about 3×3cm)~Chill the water in the pot and boil it~After the water boils~I will fry the carp~
3.
After the wok is heated, put the ginger in the wok to remove the water~ Then add fry until the ginger slices are slightly yellow~ Put the ginger slices in the tofu water and continue to cook~ Then fry the carp until golden on both sides~ Sprinkle a little pepper to remove the fishy~ Don't turn off Then pour the boiling tofu water into the boiling water~ and then pour the fish and water back into the pot~ after boiling on high fire~ boiling for 5 minutes~ then turn to low fire and cook for 5 minutes~ turn off the fire and add salt to taste and it is OK.
4.
A bowl of creamy white soup~It's fast~and nutritious~~Hee~I just owe two coriander and green onions~~Plus coriander and green onions~That soup tastes better~Compared to those store-level MSG soups Smells much
Tips:
1. Cut a knife at the point (fish neck position) of the fish head. When frying like this, you are not afraid to jump the wok (that is very unreasonable), because the vitality of the carp is very strong~ the fish jump is also very strong and powerful
2. Tofu should be frozen underwater~ This kind of tofu will not get old so easily (that is, the tofu has holes)~ This way the tofu will slip a lot
3. If you want the soup to be milky white~ you have to boil the water when you warm the wok~
