1, Carassius auratus, remove scales, viscera and gills, wash and control the moisture.

2. Add oil to the pot. After the oil is hot, add ginger and garlic and stir fry.

3. Add the crucian carp and turn to low heat for reverse frying.

4. When the fish skin turns yellow, add appropriate amount of boiling water and turn to medium heat for slow stew.

5. After 15 minutes, add the tender tofu pieces and continue stewing for 5 minutes.

6. Add salt, coriander and chopped green onion.