material

One crucian carp, some tofu, salt, ginger, onion, chicken essence, cooking wine.

working methods

1. crucian carp 1, washed and drained; A certain amount of tofu (I use tender tofu, the so-called gypsum tofu), cut into pieces or slices, and sprinkle with salt; Shred ginger and leave the other half to clean the pot; Onions. Sliced onion, chopped onion leaves.

2. Heat the wok until it is dry. Wipe it with the half piece of ginger you just left. When the oil starts to smoke, throw the fish into the pot. If you are afraid of spilling oil, you can cover it ~

3. Turn the pan properly and fry one side before frying the other.

4. Boil the cooking wine, add chopped green onion and shredded ginger, then add two bowls of clear water, put the tofu into the fire to boil, add chicken essence and appropriate amount of salt, because there is salt in the tofu before, it is best to taste the soup first and then add salt. Keep the fire burning ~ (I added cold water, so I should add enough water at one time. It is best not to add water in the middle; If you must add water, you can heat it. )

5. Cook on high fire for about 10~ 15 minutes. Look, the soup is white. Take out the pot, put it on a plate and sprinkle a little onion (leaf) flowers ~