Ingredients: 2 crucian carp (about 500g) and 400g tofu;

Seasoning: rice wine 15g, onion 25g, ginger 10g, refined salt 10g, chicken essence 2g, coriander 5g, sesame oil 2g and pepper;

Exercise:

1. Cut the tofu into 50× 40× 5mm slices and drain it with salt water soup for 5 minutes.

2. Slice fresh ginger, cut onion into 6CM long sections, and cut coriander into 5CM sections for later use;

3. Scales, gills and viscera of crucian carp are removed, washed with clear water, drained, three slices of fish are cut obliquely on both sides, each mouth is stuffed with 1 slice of fresh ginger, covered with yellow wine, and salted for 10 minute;

4. Take 1 porcelain soup pot with cover, put the fish in the pot, add appropriate amount of water, and drown the fish noodles. Add ginger slices and shallots, add appropriate amount of pepper, heat in microwave oven for 20 minutes, take out, heat in tofu for 5 minutes, and add sesame oil and coriander after taking out.

Note: Pepper and coriander can be added or removed according to personal taste.