Ingredients

Main ingredients: 250 grams of northern tofu, 500 grams of crucian carp, 75 grams of fat and lean pork,

Accessory ingredients: 50 grams of leeks,

< p>Seasoning: 75 grams of lard, 15 grams of green onions, 5 grams of ginger, 5 grams of white garlic, 20 grams of cooking wine, 5 grams of salt, 2 grams of MSG

Method

1 .Wash the tofu, cut it into long cubes of three to four centimeters, and blanch it in boiling water;

2. Wash the leeks and cut them into one centimeter long sections;

3. Wash the onions, mince 5 grams, and cut 10 grams into sections;

4. Wash the ginger, mince 2 grams, and slice 3 grams; 5. Remove the scales and internal organs of crucian carp, wash Clean and cut both sides with flower knife;

6. Chop the pork into stuffing, mix with minced green onion, minced ginger, 1 gram of salt, and 5 gram of cooking wine, then stuff it into the fish maw;

< p>7. Put the pot on the fire, heat the oil until it is 60 to 70% hot, add the crucian carp, fry until both sides are firm and slightly brown, add cooking wine, add fresh soup, green onion slices, ginger slices, garlic slices, and use Bring to a boil over high heat for about 5 minutes, add the tofu cubes, and simmer over medium heat. When the fish is tender, add salt, MSG and leek segments. Once the soup is boiling, take it out of the pot and eat.