Scaled crucian carp, cleaned up, washed for later use, put half a teaspoon of salt in boiling water, boil tofu in a pot for 1 min, and then cut into small pieces;

2

Put oil in the pot, add ginger slices when it is slightly hot, and fry the fish on both sides until golden; Add about 2/3 of water to the soup pot, pour the fried fish together with ginger slices after the fire boils, and keep the fire;

three

When the soup turns white, add the tofu block and continue to cook for 10 minute, and add the white pepper (mom can add a little or not); When the soup is completely white as milk, turn off the heat and add salt and coriander.

four

If you want to make a milky white crucian bean curd soup, many people add two spoonfuls of milk when the soup is boiling, which is not bad, but this milky white soup is not cooked by crucian carp itself, so the nutrition is naturally not so sufficient. In fact, you don't have to use milk to achieve milky soup color. As long as it is cooked with the biggest fire, the color of fish soup will be as white as milk. Enough heat and patience to make a bowl of nutritious crucian bean curd soup.

five

As the saying goes, "there are carp in winter and carp in summer", and winter is the best season to eat crucian carp. Crucian carp has extremely high nutritional value, characterized by comprehensive nutrition, high sugar content and low fat, so it tastes fresh and not greasy, and it feels a little like My Sweetie. Protein contained in crucian carp is of high quality, complete and easy to digest and absorb, which is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular consumption can supplement nutrition and enhance disease resistance. It has a good nourishing and dietetic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes.