1. Scratch the crucian carp on the back, rub it with salt and marinate it. Shred ginger, cut tofu into pieces, cut celery into small pieces, prepare a pack of mustard (if a fish is only half a pack)
2. In a frying pan, heat a small amount of oil, and fry the crucian carp on medium-low heat until golden on both sides
3. Put an appropriate amount of water, then add ginger and celery, and boil on high heat
4. After the water is boiling, add mustard and tofu cubes, cover the pot and simmer on low heat for 3 minutes, open the lid and add a proper amount of salt.
