Ingredients: 25g tofu, 5g crucian carp and 75g pork.

auxiliary materials: 5g leek, 75g lard, 15g scallion, 5g ginger, 5g garlic, 2g cooking wine, 5g salt and 2g monosodium glutamate.

The method is as follows:

1. Wash the tofu, cut it into long squares with the size of three or four centimeters, and scald it with boiling water.

2. Wash leeks and cut them into 1cm-long sections. Wash the onion, 5 grams mince, 1 grams cut into sections. Wash ginger, 2 grams mince, 3 grams slice.

3. Scales and viscera of crucian carp are removed, washed and covered with flower knives on both sides.

4. Chop the pork into stuffing, mix it with chopped green onion, Jiang Mo, 1g of salt and 5g of cooking wine, and then fill it into the fish belly.

5. Put oil on the fire of the pot rack, heat it to 6% to 7%, add crucian carp, fry until both sides are stiff and slightly yellow, add cooking wine, add fresh soup, onion slices, ginger slices and garlic slices, boil for about 5 minutes with high fire, add tofu blocks, and stew with medium fire. When the fish is tender, add salt, monosodium glutamate and leek slices, and then the soup can be taken out of the pot.