Personally, I like soup, so I usually make soup. Add some douchi from Huangyao, my hometown, when cooking soup, because douchi has the function of regulating human gastrointestinal flora and has a good stomach nourishing effect. Let me talk about a practice that I often eat crucian carp and fish-crucian carp tofu soup.
Carassius auratus 1 piece, washed and drained; Coat the fish with a little white wine to get rid of the fishy smell.
Cut or slice some tender tofu and sprinkle with salt; Shred ginger and leave the other half to clean the pot; Onions. Sliced onion, chopped onion leaves.
Put a little lobster sauce in the bowl and soak it for 10 minute to make lobster sauce. Most of the lobster sauce on the market is salted lobster sauce. I personally don't like it. I use lobster sauce from my hometown of Huangyao, which is salt-free and healthier.
Heat the wok until it is dry. Wipe it with the half piece of ginger you just left. When the oil starts to smoke, put the fish in and fry it. When one side is slightly yellow, quickly turn over and fry the other side.
When both sides are slightly yellow, add chopped green onion and shredded ginger, then add two bowls of clear water, put tofu in a big fire and boil it, and add a little salt. Add enough water at a time, it is best not to add water halfway; If you must add water, you can heat it.
Cook on high fire for about 10~ 15 minutes, take out the pan, put it on a plate, and sprinkle a little onion (leaf) flowers ~