1. Remove the scales, internal organs, gills and wash the crucian carp. Be sure to remove the black membrane in the fish’s belly, which is used by the fish to filter toxins and is harmful to the human body

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2. Heat the pan (be sure to heat the pan until it emits slight smoke, so that the fish skin will not be broken due to the oil sticking to the pan. Of course, if it is a non-stick pan, this is not necessary) After considering these), put in a little cold vegetable oil, add ginger slices to bring out the fragrance

3. Fry the crucian carp on both sides until it gets color

4. Add clean water (cold Hot water is acceptable) Cover the fish by 3 to 5 cm, break the green onion into sections, then bring to a boil over high heat, or simmer over medium high heat until the color of the fish soup turns white, which will take about 8 minutes

5. At this time, change the heat to low and simmer for 10 minutes. Then add the tofu cut into small pieces and simmer for 5 minutes. Add salt to taste. You can also add a little pepper according to your own taste. Turn off the heat and cook according to your taste. Sprinkle chopped green onions and coriander to your own taste

Cooking Tips

After the fish stew is boiled, use high heat to stew the soup as white as milk. After the pot is boiled, change to low heat to stew it. The soup is clear soup. The water used to stew fish can be either hot or cold water. I have used both cold and hot water, and it has nothing to do with whether I can make milky white fish soup