Angkor is a small freshwater fish with beards on both sides of its mouth. Fresh and tender, suitable for soup or braise in soy sauce.

Ingredients of Angzi Fish Tofu Soup:

Angkor Fish 2 yuan Tofu 1 box

Onion, ginger, coriander, a little salt and a little white pepper.

Teach you the daily practice of Angzi fish tofu soup and how to make it delicious.

1. Wash Angkor. Larger fish can be cut into pieces and marinated with a little ginger, salt and cooking wine for 15 minutes.

Second, cut the tofu into small pieces, soak it in cold water for a while, and take it out for later use.

3. Before frying fish, wipe the pan with ginger slices (to prevent the pan from sticking), pour in proper amount of oil to heat it, then add the fish and fry for 2 or 3 minutes (shake the fish in the middle to prevent the bottom from sticking, and turn it once). This fish is tender and should not be cooked for too long.

4. Pour in a proper amount of cooking wine, scallion and prepared boiling water (more water will evaporate later), cover the lid and cook for about 10 minutes.

5. After the soup turns white, pour in the prepared tofu, adjust the medium heat and cook for another 5 minutes, add salt and pepper to taste, and finally sprinkle coriander out of the pot.

Gourmet tips:

Fish must be fried, soup must be boiled, and the soup will be white without lifting the lid and adding water.