1. Clean the two crucian carp, spread salt evenly on the fish, and put a little green onion and pepper in the belly of the fish to marinate.
2. Slice the washed shiitake mushrooms, slice ginger, cut the white onion into sections, cut the scallion tails into small sections, cut the red pepper into circles, and set aside with the dried red dates.
3. Pour tea oil into the pot, add a little pepper and salt when the oil is hot, and then add the crucian carp to fry.
4. After the fish is fried until golden on both sides, add the chopped green onion, shiitake mushrooms, and red dates, and then add the water that has not been exposed to the body of the fish.
5. Put the cut tofu into the pot, pour a little cooking wine and cook on high heat.
6. Boil on high heat for about 20 minutes. When the soup is milky white and the tofu tastes good, you can start the pot.
7. Put the fish soup into the soup bowl, sprinkle the onion tails, and red cabbage pepper rings.
Tips:Although crucian carp tofu soup is a home-cooked dish, it will have a fishy smell if it is not handled properly. So pickling the fish after washing is the key, and in order to reduce the greasy feeling, I use tea oil. In addition, when frying the fish, in order to ensure the integrity of the fish skin, I put salt in the oil first according to the old man's method, and then put the fish in after the salt is salted. The soup is delicious, the fish is tender, and it is not a high-calorie food. It is especially suitable for people like me who want to lose weight.
