1. Slaughter and wash the crucian carp, and wash off the internal black film. Cut the oblique knife on the fish, and prepare cooking wine and raw ginger and onion.

2. Prepare 1 piece of tender tofu (old tofu is also acceptable), heat the pot, pour oil into the pot, put ginger slices first, then stir-fry the fish, stir-fry one side and then the other.

3. After the fish is fried until both sides are slightly burnt, add cooking wine. Stir-fry a little, then pour 600ML of hot water, bring to a boil, transfer to a casserole, and add blanched tofu (neither blanched nor boiled). ...

4, keep the fire, cook 15 minutes, turn off the fire, adjust the taste, put some salt, sprinkle some coriander leaves, etc.

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