Preparation of ingredients:

2 crucian carp (5g), 1 piece of bean curd, 1 piece of ginger, 1 tablespoon of salt, a proper amount of oil, and 1 piece of coriander

Specific methods:

1. Choose fresh small crucian carp, preferably buy live fish

2. Clean it after slaughter, and it smells fishy. Fish should be washed and drained for later use. The black film in the abdominal cavity and head cavity of fish is the main source of fishy smell. No matter what kind of fish it is, it must be cleaned, otherwise it is difficult to hide its fishy smell and waste will be produced.

3. Cut the beancurd into small pieces and slice or shred the ginger. In this soup, the stronger north tofu is used instead of south tofu.

4. Add a little cooking oil to the pot, heat it, fry the fish slowly, and always use low fire.

5. Fry on both sides until slightly yellow, which is one of the secrets of making milky white crucian carp soup. At the same time, prepare enough boiled water.

6. After the fish is fried, add boiling water. Remember, it is boiling water, which is the second trick. As soon as the water enters the pot, the soup immediately turns milky white. Is it particularly amazing? You can try if you don't believe me. Add ginger slices, ginger can be fried first, or it can be added directly to the soup without frying like me, without any influence. After adding water, it should be changed to a medium fire, which is the third trick. The temperature must be controlled in a medium fire, not a big fire or a small fire.

7. Add tofu, cook for more than ten minutes, and the tofu will obviously swell, then add salt to taste.

8. According to the population situation, water should be replenished at one time. The cooked crucian bean curd soup is as white and gratifying as milk.