1. Clean one crucian carp, make 3 cuts on each side of the fish, spread evenly with a small amount of salt, and sprinkle with a small amount of cooking wine.

2. Cut the tofu into cubes and set aside.

3. Chop the onion and ginger into fine pieces and set aside.

4. Heat oil in a hot pan and fry the fish over low heat.

5. When one side is browned, turn to the other side and continue to brown.

6. After frying both sides until brown, pour 2 bowls of water, add cooking wine and shredded ginger.

7. Bring to a boil over high heat. When the soup turns white, add tofu and simmer over low heat.

8. Simmer over low heat until the soup thickens, add a small amount of salt, and simmer for a few minutes.

9. Wait until the salt is infused, stop the heat, add minced garlic, and the chicken essence will be ready. That's it.