2 strips of silver carp (Sparus macrocephalus)

2 pieces of tofu

6 ml of soybean milk

a little Jiang Mo

a little onion

2 tablespoons of rice wine

a little white pepper

a little soy sauce

silver carp. Then cut the tofu into blocks;

Add oil to the wok and fry the silver carp until fragrant. After frying, the fish will be fragrant and less fishy. When the fish is fried to golden brown, it can be taken out of the wok.

use the remaining oil in the pot to fry the tofu (no need to add extra oil), and fry the tofu on both sides until golden brown;

Push the fried tofu aside, then put the previously fried silver carp together in the pot, and put it in Jiang Mo for frying;

pour boiling water, the amount of water is not too much, just before tofu;

after the water is boiled, pour in soybean milk, cover the pot and bring to a boil;

At this time, you can take out the soup bowl, add 2 tablespoons of rice wine, a little pepper and chopped green onion (you can add some parsley if you like parsley)

When the tofu is boiled until it swells and floats, you can take out the pot and put the fish and tofu into the soup bowl with good ingredients to eat! It's delicious to add a little soy sauce when eating ~