Ingredients: a catfish, a piece of tofu (North tofu, tough tofu is ok, if you use internal fat, it is tofu), and ginger is shredded.

Practice: add oil to the pot and heat it. Stir-fry the lower part of shredded ginger, add the remaining shredded ginger, add a bowl of water, cut the tofu into small pieces, bring it to a boil over high fire and simmer for a few minutes. When the soup turns white, turn to medium heat, add salt and a few drops of light soy sauce (or not) and cook 65438+.

ps:

1, it is best to add enough fish soup at one time, and do not add water in the middle, so as not to affect the concentration and taste of the finished dish;

2. Frying fish is the key to make fish soup milky white, but frying for 1-2 minutes is enough. Ginger and water can be added after turning over.

3, be patient, you don't have enough time, and the soup color will not be white if you don't master the heat well.