1, materials: fresh carp a (650 grams or so), 250 grams of water tofu, peanut oil, cooking wine, a little salt.

2, carp scraping fish scales to remove gills and viscera, clean and wash, drain the water.

3, clear water tofu cut into blocks, thick rectangular best.

4, prepare an iron pot, clean (to be oil-free), open the fire after the red pot, pour the oil, hot.

5, add the drained carp, handheld fish tail slowly into the, to avoid splashing oil. Fry until one side is golden brown before turning over and frying until both sides are golden brown.

6, wait until the carp is fried, then add water to the pot, submerge the fish 2/3 on it.

7, with a large fire boil, the surface floating white foam skimmed off, and then into the cut tofu block, pour wine and salt for seasoning, slowly simmer for 1 hour can be.