Grass carp alley

Carrot root

A piece of tender tofu

One onion

A small piece of ginger

A handful of pepper

A spoonful (half) of white vinegar (or green lemon)

cooking wine

The practice of clear soup fish?

When you buy fish, let people slice it into fillets. When you come back, rinse it with water and marinate it with salt and cooking wine 15 minutes.

Slice carrot and ginger in two parts, and cut onion into sections. Pick up half a pot of water and put carrots in the pot to cook.

Rinse the fish with water after pickling. Heat oil in the pot. When the oil is 80% hot, put pepper in it, then put all the fish in it, put ginger slices and fry the fish.

When the carrot is boiled, add a spoonful of onion, ginger slices and vinegar (or half a lime juice, not the lime, but the lime juice), put the fried fish in with a spatula, and remove the pepper. Boil the lid for 5 minutes, then turn to low heat for 20 minutes.

In addition, cut a pot of tofu into pieces and put it in blanching water to remove astringency (this step is omitted for tender tofu). After the fish is boiled for 5 minutes, put the tofu in.

Put salt before turning off the fire, you can taste it while putting it, as long as you think the salt taste is enough.