Fish is tender, tofu is tender, and the taste is mellow and fresh.

material

Ingredients: 250g tofu, 500g pigtail fish and 75g lean pork.

Accessories: 50 grams of leek,

Seasoning: 75g lard,15g onion, 5g ginger, 5g white garlic, 20g cooking wine, 5g salt and 2g monosodium glutamate.

working methods

1. Wash the tofu, cut it into three or four centimeters long squares, and blanch it with boiling water;

2. Wash the leek and cut it into sections 1 cm long;

3. Wash the onion, cut 5g into powder, and cut into sections with 10g;

4. Wash ginger, 2 grams of minced, 3 grams of sliced;

5. Scales and internal organs of pigtail fish are removed, washed and covered with flower knives on both sides;

6. Chop pork into stuffing, stir it evenly with chopped green onion, Jiang Mo, salt 1g and cooking wine 5g, and then fill it into fish belly;

7. Put oil on the fire, heat it to 60% to 70%, add crucian carp, fry until both sides are stiff and slightly yellow, cook wine, add fresh soup, onion slices, ginger slices and garlic slices, cook for about 5 minutes on high fire, add tofu blocks and stew over medium heat. When the fish is tender, add salt, monosodium glutamate and leek slices, and the soup can be eaten when it is out of the pot.