2. Carps scrape fish scales to remove gills and internal organs, clean them and drain water.
3, clear water tofu cut into pieces, thick rectangle is best.
4. Prepare an iron pot, wash it (no oil), boil the red pot, and heat it with oil.
5. Add the drained carp and slowly put it into the tail of the portable fish to avoid spilling oil. Fry until golden on one side, then turn over and fry until golden on both sides.
6. After the carp is fried, add a proper amount of water to the pot and drown 2/3 of the fish.
7. After the fire boils, skim off the white foam floating on the surface, then add the cut tofu blocks, add cooking wine and salt to taste, and simmer 1 hour.