Step1:Kill the crucian carp. When you can buy it, let the shopkeeper kill it. Clean the scales and the black film in the belly. Wash thoroughly. Control the water content. Dry with kitchen paper. Cut tofu into small pieces. Slice ginger. Tie chives into knots.
Step2:Heat the oil in a hot pot. Add the ginger slices and saute them until fragrant (you can use the ginger slices to wipe the pot in advance. This can effectively avoid the fish skin sticking to the pot). Add the crucian carp. Fry until the fish skin is slightly golden. Turn it over. Also fry until golden (the fried fish can be fishy and shaped. It will not be boiled)
Step3:Add 23cm boiling water (more water, because it needs to be boiled in a big fire. Avoid not adding enough water in the middle). Add in Scallion. Boil over high heat for 15 minutes. Add tofu. Turn to medium heat and cook for 10 minutes. Add salt 5 minutes before leaving the pot. Finally, add chives or cilantro to taste. Like a little bit exciting taste. Can also be mixed with peppe
Cooking tips:* the problem of adding water. Stew and stew are basically directly heated water. This way, not only the soup is white, but also the taste is better. Some people are used to cold water. Soup can also boil white. *Add boiling water. Make sure to boil for more than 15 minutes. Then turn to medium heat to continue. It is not easy to use too small fire. The so-called small fire out of clear soup fire out of white soup is the truth. *Put salt last. It will not damage the nutrition and taste of food. There are skills in making delicious dishes.