You can add kelp and tofu to fish stew, and they are also commonly eaten ingredients. Let’s take a look at the steps to make it.

Kelp, tofu and crucian carp soup, Zhejiang cuisine, is a dish made from tofu, crucian carp, kelp and other raw materials. It is a delicious and nutritious soup that is fragrant and fresh. It has high nutritional value and has weight loss effect.

Kelp

Tofu

Chives

Ginger

Refined salt

Chicken essence

Pepper

Edible oil

Method

1. Wash the kelp and slice it into shreds; cut the chives into sections; slice the tofu. .

2. Remove the scales, gills, and internal organs of the crucian carp and wash it. Note: the black film in the belly of the crucian carp needs to be removed, otherwise it will be very fishy.

3. Add water to the casserole, add a few slices of ginger and bring to a boil over high heat.

4. During the process of boiling water, put the crucian carp into the oil pan and fry it. After putting the fish in, do not move it and let the fish fry for a while before turning it, otherwise the fish skin will If it falls off, it will affect the appearance; fry one side of the fish, then turn it over and fry the other side.

5. Put the fried crucian carp into a casserole with boiling water, bring to a boil over high heat, then reduce the heat to low and simmer slowly for 20-30 minutes. (Decide according to your own time) 6. If the stewed soup is milky and white, put the kelp in, bring to a boil over high heat, then change to medium heat and cook for about 10 minutes.

7. Then put the tofu in and bring to a boil over high heat, then cook for another 2 minutes and add an appropriate amount of refined salt.

8. Finally, put the chives in, add an appropriate amount of chicken essence and pepper, bring to a boil and then turn off the heat.