Crucian carp and tofu soup is a famous Han nationality dish. It belongs to the Cantonese cuisine. It tastes salty and delicious. Crucian carp has a good lactation effect. It is paired with tofu, which nourishes qi and blood, strengthens the spleen and strengthens the heart. The tofu is also rich in nutrients. Nutrient, high in protein, good for postpartum recovery and lactation secretion.

Ingredients: 2 crucian carp; 5 slices of ginger; 4 green onions; a small amount of cooking wine; 1 piece of tofu; 3 tablespoons of oil; appropriate amount of salt; plenty of boiling water

How to make crucian carp tofu soup

1. Pick a crucian carp of appropriate size and have the store kill it, remove the scales and gills, wash it at home, remove the black skin from the fish belly, control the moisture, and dry it with kitchen paper. Cut the tofu into cubes, slice the ginger, tie 3 scallions into knots, and leave 1 chopped scallion to sprinkle at the end.

2. Pour oil into the hot pan, add ginger slices and sauté until fragrant, then add crucian carp and fry until golden brown, turn over and fry until golden brown. Frying can remove the fishy smell and shape the fish, and prevent it from being boiled

3. After frying, pour in boiling water, add more, about 2 cm more than the fish body, because it needs to be simmered over high heat, so avoid not adding enough water on the way. Add the onion knots, pour a small amount of cooking wine, and simmer over high heat for 15 minutes.

4. Open the lid. The soup has turned white at this time. Add the tofu, turn to medium heat and continue to cook for 10 minutes.

When 3 minutes are left, sprinkle a little salt, cover and simmer for a while and it's done!

5. After serving, sprinkle with a layer of chopped green onion to enhance the flavor, and the crucian carp tofu soup is done!

Baidu Encyclopedia - Crucian Carp Tofu Soup