River Crucian Tofu Soup

Name: River Crucian Tofu Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece River crucian carp; 1 box Lactone Tofu; Some shallot; 1 piece ginger; a little pepper; Some salt; a little oil

by Xiao Geng's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The fish soup needs to be white, one is to fry, the other is to heat water, and the third is to stew on a high fire. Basically, the fish soup is not unsuccessful to achieve these three points. Add a piece of tofu, sprinkle a little pepper, and make the soup thick and calcium supplement. Oh! "

Ingredients

1 piece River Crucian Carp
1 box Lactone Tofu
Some Shallot
1 piece Ginger
a little Pepper
Some Salt
a little Oil

River Crucian Tofu Soup

1. Prepared ingredients.

2. Cut tofu into cubes, boil the water and set aside.

3. The river crucian carp is cleaned, and a few knives are scored on the fish's back.

4. Heat the pan with cold oil and stir in the chives and ginger.

5. Add the river crucian carp, fry the fish on both sides for two to three minutes on medium and low heat.

6. Add boiling water, bring to a boil on high heat, continue to cook on medium high heat until the fish soup turns white.

7. Add tofu, boil salt and continue to simmer on medium-high heat for about ten minutes.

8. Sprinkle some pepper at the end.

Tips:
1. The tofu boiled water is to remove the beany flavor.
2. Make a knife on the back of the fish in order to dissolve the nutrients in the fish faster in the soup, and also make the fish easier to taste.