2. Dice tofu and onion, slice ginger and soak vermicelli in warm water for 5 minutes.
3. Scales and viscera of crucian carp are removed, and the black membrane in the abdomen is removed, washed and drained, and the water on the surface of the crucian carp is sucked dry with special kitchen paper.
4. Put the oil in the pot. After the oil is 7% hot, add the crucian carp and fry on both sides with low heat until golden.
5. Add onion and ginger until fragrant, and add cooking wine to cook until fragrant.
6. Add boiling water and the fish will not reach the body. Bring to a boil until the soup turns white. Add the chopped tofu.
7. Turn to medium heat, cover the pot and stew for 5 minutes, then add the soaked vermicelli.
8. Add salt to taste, stew for half a minute, turn off the fire and sprinkle with chopped green onion.