Ingredients details

600g loach

100g tofu (North)

50g winter bamboo shoots

Shiitake mushrooms (Dry) 10g

80g Chinese cabbage

15g ginger

1g MSG

5g salt

1 gram pepper

25 grams white vinegar

15 grams garlic (white skin)

10 grams shallots

Chicken fat 10 grams

Detailed steps for making loach with tofu soup

1. Drunk the loach to death with wine, cut open the abdomen and remove the internal organs, then pat the back with a knife. Remove the bones, chop off the heads, wash and strain the juice;

2. Wash and slice the winter bamboo shoots;

3. Wash the shiitake mushrooms and cut into large pieces;

4. Cut the tofu into 3 cm long, 1 cm wide and 0.3 cm thick slices;

5. Tie the green onions into knots, break half of the ginger, and mince the rest;

6. Set the wok over high heat, add lard, and heat until it is 70% hot. Add onion and chopped ginger and stir-fry until fragrant. Add loach meat and stir-fry. Add Shaoxing wine, add garlic cloves, and add Bring the chicken broth to a boil and skim off the foam;

7. Add the tofu and bring to a boil, then reduce to low heat and simmer for 15 minutes, remove the onion and ginger;

8. Then increase the heat to high heat Bring to a boil, add cabbage, refined salt, sprinkle with pepper, pour in chicken oil, put in a soup plate, add minced ginger and white vinegar and serve.