[raw materials]

1 crucian carp (more than 300g is better), and a box of tofu with fat inside (more than 300g).

[seasoning]

Yellow rice wine, onion, ginger, refined salt, monosodium glutamate, edible oil.

Preparation: Wash and drain the crucian carp (so that it won't splash badly when frying in oil). Don't scratch the crucian carp, or the fishbone will be cut off and it will be more troublesome to eat. When the tofu is in the box, cut it into small pieces with a knife (depending on your preference), cut the ginger into fine particles, and cut the onion into chopped green onion.

Steps of cooking: pour oil into the pot and heat it to 70-80 degrees, put down the fish and fry it until both sides are slightly Huang Shi, put down ginger grains on both sides of the fish and fry it in the remaining oil for a while, that is, pour yellow wine on the fish, then drain water (the amount of water is usually one and a half times that of your own soup according to your own preference), cover it and cook it with medium and small fire until the fish soup is milky white (* * * about 7 minutes).

This is how my crucian bean curd soup is made, and I think it tastes good. My children also like this dish I cooked. Cook it a few more times and it will be complete. You can also learn from others and add other condiments.

Wish you success!