The finished product of crucian bean curd soup is milky white, and the soup is delicious without any fishy smell. The key to making crucian bean soup is to choose crucian carp. It is best to choose wild crucian carp or crucian carp raised in large reservoirs. Such crucian carp has no earthy smell, and the smell is relatively small. If you don't use a non-stick pan, you can sprinkle some edible salt in the oil to prevent it from sticking to the pan, and put the fish in the frying pan. Don't worry about turning it over. Fry one side and then the other. When the fish is turned over on the other side, add a few slices of ginger to remove the fishy smell and fry until cooked.
Slide the pan for a while, then pour in cold oil (so as not to stick to the pan), add crucian carp, fry until both sides are slightly yellow, add boiled water without crucian carp (it is very important to make the fish soup milky white), add cut tofu, ginger slices and a little cooking wine, cover the pan, cook for 2 minutes on high fire, then simmer for 20 minutes on low fire, take out the fish, put it on a plate, add shredded ginger and sprinkle with hot oil.
Those who like coriander can sprinkle with coriander powder, which is delicious and creamy. Huang Lei made crucian carp bean curd soup. Mastering this trick, fish soup is whiter than milk! The trick is to fry the crucian carp before stewing, and it must be fried thoroughly, so that the soup will become milky, salty and fragrant. Carassius auratus has a good lactation effect. With tofu, it can replenish qi and nourish blood, strengthen spleen and stomach. Tofu is also very nutritious, with a high content of protein, which can promote postpartum rehabilitation and milk secretion. Children can thrive and be healthy after eating; Pregnant women eat it, and the fetus is fully nourished; Breastfeeding mothers can provide high-quality breast milk, so everyone should drink this soup more. "