material

Ingredients: Carassius auratus 1, Pleurotus eryngii150g, tofu 350g.

Accessories: 3-5 slices of ginger, 3-5 segments of onion and 2 parsley.

Seasoning: cooking wine 15g, salt 3g, white pepper 3g, peanut oil and water.

working methods

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2. Cut the tofu into pieces.

3. Pick Pleurotus ostreatus and soak it in salt water for 15 minutes, then control the water for later use.

4. Wash and cut ginger slices, chopped green onion and coriander.

5. Wipe the wok with ginger in advance to prevent the wok from sticking, heat the wok with high fire, add proper amount of peanut oil, and fry the crucian carp until golden on both sides.

6. Add onion and ginger.

7. Pour about 1- 1.5 liters of boiling water, cover the pot and bring to a boil, then continue to simmer for 10 minute until the soup is milky white, and then simmer for 30 minutes.

After 8.30 minutes, add tofu and Pleurotus eryngii and simmer for 10- 15 minutes.

9. Add 1 tablespoon salt and 1 tablespoon white pepper 5 minutes before cooking.

10. Sprinkle coriander at will and serve.