After frying the fish until both sides are slightly yellow, add enough cold water at a time, add rice wine and ginger slices to boil, change the fire to medium heat for 5 minutes until the soup turns white, and then pour in tofu to boil. This is the key to make the soup milky.

Ingredients: crucian carp, tofu.

Seasoning: cooking wine, onion, ginger, garlic (garlic slices are fried to taste), salt and cooking oil.

Exercise:

1. Clean one crucian carp, cut three knives on each side of the fish, evenly spread a little salt, sprinkle a little cooking wine, and slice garlic for later use.

2. Cut the tofu into pieces for use.

3. Slice the onion and ginger for later use.

4. Heat the oil in a hot pot and fry the fish slowly.

5. After one side is browned, turn to the other side to continue frying.

6. After frying on both sides, pour in 2 bowls of water and add cooking wine, shredded ginger and garlic slices.

7. Boil the fire, add tofu when the soup turns white, and simmer slowly.

8. Simmer until the soup is thick, add a little salt and simmer for a few minutes.

9. Wait for the salt to taste, cease fire, and add minced garlic and chicken essence.