Potatoes, carp, tofu, lunch meat

Seasoning:

2 slices of ginger, shallots 1 handful, a little salt.

Preparatory work:

1 Wash and peel the fish, remove the head and tail, and cut the fish into pieces for later use.

2. Cut tofu and potatoes into pieces, and cut lunch meat into 1/2 boxes and cut into pieces.

Practice:

1, pour oil in a hot pan, and when the oil temperature is high, fry the fish head and tail on both sides slightly.

2. Pour in cold water and bring to a boil. After the soup turns white, add the fish pieces and continue to burn until it boils.

3. Add onions and ginger. Turn down the fire.

4. Add other materials and adjust a little salt, and simmer for 20 minutes.