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The first step: first, when you buy crucian carp in the market or supermarket, ask the boss to clean up the internal organs of the fish and remove the scales. Then buy the processed crucian carp home and clean it, then wash off the black film inside the viscera to remove the fishy smell, and then suck the excess water on the surface of crucian carp with clean absorbent paper for the kitchen. At the same time, clean the tender tofu and cut it into small squares. Clean the bought shallots and divide them into two parts. One part is knotted with shallots, and the other part is cut into chopped green onions. Put all these ingredients aside for later use.
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Step 2: When the ingredients are ready, don't fry the fish in a hurry. Wipe the pan with ginger slices first, so as to prevent the fish skin from sticking to the pan when frying the fish later. Sticking to the pan not only affects the appearance but also affects the taste. Moreover, the ginger slices can also remove the redundant fishy smell, and then you can pour oil into the pan. At this time, you can pour a little more oil. When the oil is hot, put the crucian carp into the pan and fry until both sides are golden, which can last a little longer and more. Then when the frying is almost done, add a few pieces of ginger into the pot and stir-fry until fragrant.
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Step 3: When the ginger slices are fried, pour a pot of hot water into the pot. Remember to prepare enough hot water in advance. The amount of water can be adjusted according to the individual. You can pour more water if you like to drink soup. What needs attention here is that you must add hot water, so that the soup that comes out later will be more white and thick. Do not let the water pass through the fish, and add the onion knots prepared before. Then cover the lid and simmer on high fire for about 5 minutes, then turn to medium heat and continue stewing for about 10 minutes. At this time, the soup is quite rolling and milky.
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Step 4: At this time, you can add the tofu. After adding the tofu, continue to cook with medium and small fire for about 10 minutes. You can add a proper amount of salt to the pot for seasoning about 3 minutes before taking out the pot. The soup cooked by this fish is delicious, so there is no need to add any seasoning except salt. Take out the onion knot that was put in the pot before, then sprinkle some chopped green onion on it to increase its appearance, and you can eat it.
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