Crucian carp tofu soup is a famous dish of Han nationality and belongs to Cantonese cuisine. It tastes salty and delicious. Carassius auratus has a good lactation effect. When used together with tofu, it can invigorate qi and nourish blood, strengthen spleen and broaden middle energizer. Tofu is also very nutritious, with a high content of protein, which can promote postpartum rehabilitation and milk secretion.

Materials: 2 crucian carp; 5 slices of ginger; 4 onions; A small amount of cooking wine; 1 piece of tofu; 3 tablespoons oil; Appropriate amount of salt; Lots of boiling water.

Method for making crucian bean curd soup

1. Pick a crucian carp with a moderate head, let the store kill it, remove scales and gills, go home and wash it, remove the black skin from the fish belly, control the water and dry it with kitchen paper. Dice tofu, slice ginger, tie 3 shallots, and sprinkle the remaining 1 chopped shallots at the end.

2. Pour oil in a hot pan, add ginger slices and stir fry until fragrant, then add crucian carp and fry until golden brown, and turn over and fry until golden brown. Stir-frying can remove fishy smell and shape, and it won't be boiled.

3. After frying, pour in boiling water, add more, about 2 cm more than fish, because it needs to be cooked on a big fire to avoid insufficient water on the way. Add onion knots, pour a little cooking wine and stew for 15 minutes.

4, open the lid, at this time the soup has turned white, add tofu, turn to medium heat to continue cooking 10 minutes. There are 3 minutes left to sprinkle a little salt, cover and stew for a while!

5. Sprinkle a layer of chopped green onion after serving, and the squid tofu soup will be ready!

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