Making ingredients: tofu, carp, cabbage, vermicelli, ginger slices, garlic slices, green onions, and salt.

1. We need to soak the prepared vermicelli with warm water in advance. The soaking time should be controlled for about half an hour. After the vermicelli is soaked, drain it and fish it out. Set aside in a bowl. For carp, you need to clean it with clean water, and then use a knife to scrape off the black film in the belly of the carp. The black film is the main reason for the strong fishy smell of carp. You must remove it, and then add two ingredients to the carp. Spread a tablespoon of cooking wine evenly with your hands and let the carp marinate for 15 minutes.

2. Heat the oil in the pot, add a small spoonful of cooking oil to the pot, wait until the oil temperature is 30% hot, put the marinated carp into the pot, turn on low heat and fry it Fry, during this process, turn the carp over every two minutes until the carp is fried until golden brown on both sides, remove the oil and set aside. (Frying the carp before putting it into the pot for stew is a very critical step, so as to ensure that the carp soup is thick and white.) Then prepare an appropriate amount of cabbage, clean it and cut it into pieces. Cut into large chunks and set aside.

3. Prepare a casserole, add half a pot of water to the casserole, then put the prepared carp into the casserole, as well as the prepared ginger slices, garlic slices, and green onion segments, and Bring to a simmer over low heat. After the fish soup is boiled to a thick white color, cut the prepared tofu into cubes and add it to the fish soup. Cook over low heat for 5 minutes. Then add the vermicelli and cabbage to the pot and cover the pot. After cooking for 5 minutes, a fragrant carp vermicelli tofu soup is ready to be eaten.