1. Mix corn flour and flour, add appropriate amount of water to make a dough, divide into small doses and roll into oval cakes for later use.
2. The river crucian carp is slaughtered and cleaned. Heat an iron pan, pour it in rapeseed oil, and fry the fish on both sides.
3. Add sliced green onion, ginger and dried pepper to fragrant, then add two or three spoons of water, add cooking wine, light soy sauce [use soy sauce if you like], chili sauce, salt, chicken essence, sugar and pepper to taste.
4. Cut the tofu into small pieces and put it in. Place the prepared corn on the cob, cover the pot, and simmer on medium-low heat for about 10 minutes.
5. Open the lid and slightly collect the juice depending on the amount of soup. The corn tortillas are half crispy and half soft and delicious.
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