Materials

Carp a fish, tofu a number of salt, ginger, green onion, chicken essence, cooking wine

Practice

1. Carp a fish, cleaned up and drained; tofu a number of (I use tender tofu, the so-called gypsum bean curd), cut into blocks or slices, sprinkled with salt; ginger shredded, and leave half of a piece of reserved for rubbing the pot with; scallions. White section inch section of green onion, green onion leaves chopped.

2. Frying pan burned dry and hot, just stayed with the half of the ginger rubbed and then the oil burned began to smoke, will be thrown into the fish. Fear of splashing oil this can cover the lid of the pot ~

3. Properly turn the pot, to be one side of the frying good and then fry the other side.

4. Cook the cooking wine, add the scallion and ginger, then add two bowls of water, put the tofu on high heat to boil, add chicken broth and a moderate amount of salt, because the tofu before already have salt, it is best to taste the soup flavor before adding salt. Continue to keep the state of high heat ~ (I added cold water, water should be added once enough, it is best not to add water in the middle; if you must add water, you can heat the water.)

5. Cook over high heat for about 10-15 minutes, and look, the soup is already very white. Out of the pot, plate sprinkled with a little green onion (leaves) flowers can be ~