1. 1. Prepare the ingredients, clean the crucian carp, wash and drain the water for later use. Tofu is soft tofu.
2. 2. In a clean non-stick pan, heat the pan on high heat, pour in corn oil, heat the pan with cold oil, add ginger slices, and then put the fish in and start frying. Don't move.
3. 3. After frying on one side, turn over and continue frying. After frying on both sides, pour 2 spoons of cooking wine to remove fishy.
4.
4. Then pour in some hot water, let the fish boil under high heat, then turn to low heat and start to simmer. Remember to scoop and cover the pot, the stew is still very fast, less than expected!
5. 5. During the simmering period, cut the tofu into thick slices with a knife.
6. 6. When the soup is milky white, add tofu and continue to stew.
7. 7. Stew until the tofu absorbs the soup, then you can add salt to taste, and simmer for 5 minutes.
8. Turn off the heat and sprinkle chopped green onion! The fragrant and rich milky white crucian carp tofu soup is complete. Drink the soup before eating. A big bowl is filled.
Tips:1. Don't move when frying the fish, wait until the fish skin is almost fried, then move it!
2. After adding the tofu, it must be simmered for a while, so that the taste of tofu in the finished product absorbs the taste of fish and is super delicious!
