Ingredients: crucian carp (about 150g), tofu 50g, onion 5g, Jiang Mo 5g, coriander 10g, oil 1 spoon (10ml), salt 1 teaspoon (5g), vinegar/kloc-.

Practice:

1. The crucian carp is eviscerated and cleaned. If the crucian carp is large, it can be cut into 4cm long sections. Cut tofu into 1cm cubes, and cut coriander into small pieces.

2. Heat the oil in the pan on medium fire, fry the fish in the pan for 2 minutes, stir-fry the onion and Jiang Mo, then add 800ml of water, add vinegar after the water boils, and then turn to low fire for cooking 10 minute.

3. Put the diced tofu into the pot and cook for 10 minute. After the soup turns white, add salt. Put the soup into a large bowl and sprinkle with coriander segments.