1. 1. Prepare the ingredients. The crucian carp was dealt with directly by others, and I only went to the black film on the inner wall.
2. 2. Cut the tofu into equal-sized cubes.
3. 3. Cut the green onions into green onions, cut a few slices of ginger and set aside.
4. 4. Put an appropriate amount of vegetable oil in the pan, add ginger and then put the crucian carp.
5. 5. Fry on both sides to make the skin slightly yellow.
6. Put the fried crucian carp in the soup pot.
7. Pour in an appropriate amount of water, and add a few medlars and green onions, whichever is less than the fish.
8. Add the tofu in the last fifteen minutes, add a spoonful of salt and an appropriate amount of pepper, and continue to simmer.
9. The creamy white crucian carp tofu soup is fragrant.
10.
Tips:Fry the fish to set the shape and avoid the fish from rot after the stewing time is too long.
