material

little yellow croaker

two

shui dou fu

100g

Onion, ginger and garlic

of appropriate amount

cooking wine

of appropriate amount

salt

of appropriate amount

vegetable oil

Practice of small yellow croaker soup

The live fish bought in the supermarket are put in the cold layer of the refrigerator for five or six hours after being killed. Take it out, put salt on the belly of the fish, pour the cooking wine, and soak it in cold water for a few minutes to remove the fishy smell.

Add vegetable oil to a wok and stir-fry shallots, ginger and garlic with low heat.

Rinse salted small yellow croaker with cold water, fill the belly with onion slices and fry in the pan. Keep the fire low and be careful not to let the fish stick to the pot.

Turn the fish over two or three times, fry until the skin of the fish collapses and the fish is slightly yellow, and cease fire. Pour out the remaining oil and onion, ginger and garlic residue in the pot.

Add cold water to cover the fish, and bring to a boil. Then cover the pot and cook for half an hour.

The soup is thick and white. Cut the tofu into small pieces and add it to the soup. Continue to cook on high heat for 10 minutes and turn to low heat for 10 minutes.

You can serve it out. Add chopped green onion to freshen it up or order white vinegar. I cooked two bowls of soup with half a catty of small yellow croaker, and one person could drink them all. Moreover, the fish is tender and spineless, which is more delicious than the crucian carp soup.