Vegetable River Fish Soup
by The joyful life of pyrotechnics
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut ginger and garlic into slices for later use. After the small river fish is cleaned, add cooking wine, half of the ginger slices, and salt for five minutes.
2. Wash the leek and celery and cut into sections for later use.
3. Peel the carrots and cut them into shreds after washing, and cut the tofu into shreds.
4. Heat the wok, add cooking oil to heat, add the small river fish and fry until slightly yellow, then remove.
5. Put a little cooking oil in another pot, sauté the ginger and garlic slices, add the fried small river fish and stir fry.
6. Pour in an appropriate amount of boiling water and bring to a boil, then change to medium-low heat, cover the lid and cook until the soup is milky white.
7. Season with salt and pepper.
8. Add the shredded carrot and tofu skin and cook for one minute.
9. Add the celery and leek segments to a little hot, add a little monosodium glutamate to increase the freshness, then turn off the heat and eat.
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