1, prepare the main ingredients, two or three pieces of ginger, two pieces of green onions and one piece of crucian carp (this is a bit big, if it is a small crucian carp, use two pieces, and the weight ratio of tofu crucian carp is almost 1: 1. ).

2. Clean up the crucian carp, use kitchen paper to absorb the water on it, put oil in the pot, and after the oil is heated, put the fish along the edge of the pot and fry it until it is golden on both sides, so that the fish is formed.

3. Put water in the stew pot or casserole, put the fried crucian carp, tofu, onion and ginger slices into the pot together, and pour in a spoonful of cooking wine and a spoonful of salt. If you don't feel salty when drinking soup, you can add more, not too much salt. ) Bring to a boil and simmer for 25 minutes. Put enough hot water at a time, don't add water halfway, if you have to.

This is a fish soup stewed for 25 minutes, which is milky white.

Sprinkle some chopped coriander or chopped green onion, or add a few drops of sesame oil or a little white pepper to taste, depending on your taste.

skill

The tofu I use is old tofu. Personally, the calcium content of old tofu is higher than that of protein. According to my personal taste, the following points must be mastered if the soup is cooked to milky white: 1. Fry the fish on both sides and make the skin as complete as possible. 2. Be sure to add boiling water when stewing. You must pay attention to this step. Only in this way can we cook a pot of white and fragrant crucian carp soup. 3. When the crucian carp is treated, the black film on the gills and abdomen of the fish is removed. After crucian carp is fried, the fat in crucian carp, some water-soluble protein in crucian carp muscle tissue, lecithin in fish bone and collagen in fish skin will be hydrolyzed into gelatin molecules. When the soup is slowly boiled, the fat will be crushed, and gelatin molecules will be used as emulsifiers to form oil-in-water with some emulsified protein.