1. The crucian carp is cleaned and all the ingredients are ready (say, because of the space, the ingredients are not photographed)
2. Cut a few knives on each side of the crucian carp, pour an appropriate amount of cooking wine, add ginger and green onions, and marinate for five minutes.
3. During the marinating process, chop the chives and slice the ginger
4. Heat the pan and put the oil, add the ginger slices, and then add the marinated fish, fry the two sides golden brown, and add an appropriate amount of water (the water is about the same level as the fish, you like to drink soup, you can add more.)
5. Bring to a high heat and then turn to a low heat for five to seven minutes, until the soup turns milky white.
6. Put in tofu cubes
7. Bring to a boil, add appropriate amount of salt, seasonings, and sprinkle a little chives to the pan.
Tips:1. The fish must be fried on both sides so that the final broth will be milky white.
2. The photo is not clear because the light is relatively dark!
