Instruments: carp 1 about 800 grams, 350 grams of tofu, 1 section of green onions, 2 small onions, 5 slices of ginger, 3 cloves of garlic, the right amount of water, a little salt, a little white pepper

Production method:

1, ready to use the ingredients, the fresh carp let the fishmonger to the fish scales, pull out the guts, go home to wash the blood water.

2, ready for the ingredients: cut the green onion, ginger, garlic, green onion to take the leaves chopped, spare.

3, salt brine tofu, cut into almost the size of the tofu slices, not too thin and not too thick.

4, carp with kitchen paper, wipe dry moisture, with a knife on both sides of the knife knife, one side of three cuts can be.

5, iron pot into the peanut oil, pick up the pot to turn the oil, wipe the pan around, burn until slightly hot.

6: Add the carp and fry over medium-low heat until golden, then flip and fry the other side until golden as well.

7: Pour in boiling water (note that the key is boiling water, not cold water), not over the fish, add ginger slices, scallion segments and garlic slices, cover with a lid and cook over high heat for 15 minutes.

8, this time open the lid, fish soup has become snow white, put the tofu block.

9, add salt to taste, cover and simmer on medium heat for about 3 minutes.

10, open the lid, fish aroma, add a little white pepper to taste, turn off the fire.

11, into the soup bowl, add chopped scallions, open the put.