condiments

European crucian carp

300 grams

tofu

200 grams

condiments

oil

Proper amount

salt

2g

verdant

Proper amount

energy

Proper amount

chicken essence

2g

white pepper

2g

Cooking wine

15g

step

1. The scales and viscera of crucian carp are smeared with cooking wine and marinated for 10 minute.

2. Cut the tofu into small pieces for later use.

3. Add a little oil to the pan and fry the crucian carp.

4. Fry until golden on both sides.

5. Add a proper amount of water without crucian carp.

6. Add onions and ginger slices.

7. Bring the fire to a boil until the soup turns white.

8. Add tofu and simmer.

9. Simmer until the soup is thick, add a little salt and pepper, and simmer for 10 minute. Turn off the heat and add chicken essence to taste.

skill

Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and traditional Chinese medicines such as Ophiopogon japonicus and Magnolia officinalis. Don't drink tea before and after eating fish.