1. Wash the bought fish, remove the scales and internal organs
2. A piece of tofu
3. Cut into small cubes, add salt and boil. You can cook for three to five minutes, so that the tofu will have a salty taste.
4. Chopped pickled ginger and pickled peppers
5. Bring the lard to a boil and put the fish in
6. Remember, it's a big fire! Fry the fish for a second or two! It's seconds! If the fish is exposed to hot lard, it will change like this. Over time, not only the fish skin will be damaged, but the fish meat will also be damaged. So it only takes a few seconds! After frying the fish one by one, you can start the pan for later use
7. After frying the fish, you don’t need to shovel the leftover lard (it’s not much anyway) and stir-fry with soaked ginger soaked ginger, and the aroma will come out immediately (I have soaked bamboo shoots, because I like to eat it, so I added a bamboo shoot. Hey) Once the fry is done, you can add water. Then look at the cooked tofu on the other side and it should be almost ready to cook. Don't boil the tofu water, just filter out the tofu and set aside, because the tofu has a salty taste after just cooking.
8. Just like this, put the strained tofu into the pot that has just been filled with water, and add the green onions and sliced ginger in turn.
9. After the water is boiled, you can put the fish (the fish that was fried for a few seconds before is fresh, so it only takes a minute or two to cook.) After the water is boiled for the second time, start to season with salt and fry the pig. The fish that has been cooked like this has no smell at all. That soup is very fresh. I drank three full bowls! The fish is not old and it is especially delicious because this little crucian carp has many bones. . . (It’s the first time without experience, maybe it will be fine next time.)
Tips:The fish is really fast, you can eat it in a while.
