1. Clean up fresh crucian carp (the size is preferably within 500 grams)
2. Because the fish I bought today is a bit bigger, I cut it into two pieces and it looks less attractive, but I don’t have to pay attention to so much if I eat it myself. It tastes good, right? Haha
3. Cut the tofu into cubes and blanch it in boiling water
4. Drain the blanched tofu and set aside
5. Crucian carp soup does not need to use much seasoning, just to maintain its own umami taste. A slice of ginger, a few green onions and coriander is enough
6. Heat the oil in the pot and fry the crucian carp slightly
7. Fry both sides until the skin is tight.
8. After the fish is fried, add water to boil (the water is better if the fish has been submerged), then add tofu and cook for about half an hour, and don't forget to put a small spoonful of vinegar to remove the fishy smell.
9. After half an hour, the fish soup is boiled to milky white, seasoned with salt, sprinkled with chopped green onion and coriander, and then ready to be out of the pot (I did not add chicken essence because I think the soup itself is already very fresh)
10. The creamy white soup with green coriander makes it comfortable to watch?
