Fry the crucian carp slightly and then simmer it in boiling water to make a milky white crucian carp soup. To remove the fishy smell, it is a three-piece set of onion, ginger and cooking wine.

The crucian carp tofu soup tastes salty and delicious. Crucian carp has a good lactation effect. It is combined with tofu, which can nourish qi and blood, strengthen the spleen and heart. The tofu is also rich in nutrients and contains high protein, which is good for postpartum recovery. It has a very good promoting effect on breast milk secretion. Method 1 of crucian carp and tofu soup

2 pieces of crucian carp, two small pieces of tofu, 1 small handful of chives, a few slices of peeled ginger, an appropriate amount of cooking oil, an appropriate amount of edible salt, and a small amount of vinegar; method:

Step one: Clean the crucian carp and dry it. You can dry it with kitchen paper. Cut the tofu into small pieces, slice the ginger, and tie the chives into knots;

Step 2: Heat the pan with cold oil, add ginger slices and sauté until fragrant (you can wipe the pan with ginger slices in advance, which can effectively avoid fish Pan with sticky skin), add crucian carp, fry until the skin is slightly golden, turn over, and fry until golden brown. Frying the fish can remove the fishy smell and set the shape without being overcooked;

Step 3 : Add 2-3cm of boiling water that covers the fish body (you need to add more water because it needs to be cooked over medium-high heat to avoid insufficient water in the middle), add green onion knots;

Step 4: Bring to a boil over high heat Cook for 15 minutes, add tofu, turn to medium heat and continue cooking for 10 minutes. 5 minutes before serving, add salt, a small amount of vinegar, chives or coriander to taste.

Tips:

1. Use kitchen paper to absorb the excess water. Fry the fish over high heat to ensure that the skin is not broken. Do not turn frequently during the frying process. Fry until done. Fry the other side.

2. After frying the fish, be sure to add boiling water when adding soup. This fish soup will taste white enough and fresh enough.

3. In order to make the texture richer, you can add one less spoonful of vinegar when it is about to come out of the pot. Method 2 of crucian carp tofu soup

1. One crucian carp, clean and drain; some tofu (I use soft tofu, the so-called gypsum tofu), cut into pieces or slices, sprinkle with salt; old ginger Shred, leaving the other half for wiping the pot; green onions. Cut the green onion into white sections and chop the green onion leaves into small pieces.

2. Heat the wok dry, rub it with the half piece of ginger you just reserved, and when the oil starts to smoke, throw the fish in. If you are afraid of oil splashing, you can cover the pot~

3. Turn the pot appropriately and wait until one side is fried before frying the other side.

4. Cook cooking wine, add green onions and shredded ginger, then add two bowls of water, put in tofu and bring to a boil over high heat, add chicken essence and an appropriate amount of salt, because there is already salt in the tofu, it is best Taste the soup before adding salt.

5. Simmer over high heat for about 10 to 15 minutes. Look, the soup is already very white. Take it out of the pot, put it on a plate and sprinkle with a little green onion (leaves) flowers.