European crucian carp

250 grams

tofu

150g

condiments

oil

Proper amount

salt

2 grams

Fresh perilla

8 grams

energy

5 grams

Very pale blue.

3 grams

Cooking wine

5 ml

step

1. Raw material map of crucian carp tofu

2. crucian carp to gills, clean the blood in the body, at the same time remove the black film on the fish.

3. Drain the washed crucian carp, smear a little salt on both sides, and let it stand for 15 minutes.

Wipe the water off the fish with kitchen paper before cooking.

5. Perilla leaves, ginger and onions

6. Chop the perilla leaves, slice the ginger and cut the onion.

7. Cut the tofu into 3 cm square pieces.

8. Turn on a small fire and wipe the pot with ginger (to prevent sticking when frying fish)

9. Pour in the right amount of oil until the oil is hot enough to smoke.

10. Put the crucian carp in the pot and fry it on low heat.

1 1. After frying, carefully turn over and continue frying until the fish is golden on both sides.

12. Leave a little base oil in the pot, saute ginger slices and shallots.

13. Then pour in the perilla leaves.

14. Put the fish in the pot, add enough water and cook over high fire.

15. When the water boils (it turns white at this time), pour in the tofu.

16. Add a little salt

17. Pour into the casserole and simmer 15~20 minutes.