1, take out the internal organs of crucian carp, wash them and wipe them dry, and marinate them with salt and cooking wine for later use.

2. Cut the tofu into small pieces with a thickness of 1cm.

3. Heat the casserole, add a small amount of oil, put the crucian carp in the pot and fry until both sides are golden yellow.

4. Add onion ginger and enough boiling water.

5, cover the lid, turn to a low heat after boiling. If you want the soup to be white, use a big fire 10 minute and simmer for 40 minutes.

6. Finally, put the tofu into the pot and cook for about 5 minutes. Add salt, pepper and chicken essence to taste.