1. Cut tofu in thick slices for later use
2. Kill the crucian carp, wash and control water
3. Soak the wolfberry in water and wash it for later use
4. Crucian carp knife spare
5. Heat the wok with 20 grams of oil and heat it to 70% hot, wipe the water off the fish with kitchen paper, and put it in the wok
6. Fry the fish on both sides until golden brown
7. Add green onions, ginger, rice wine
8. Rinse into boiling water, boil and cover
9. Reduce the heat to medium and low heat until the soup is milky white, add the crucian carp roe
10. Add tofu cubes, add salt
11. Cover and simmer for 8 minutes, add goji berries and white pepper
12. Potting
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