Cooking Steps

1. 

   Step1:Kill one or two Carassius auratus fresh. Wash the inner abdominal black film. Slice the fish body obliquely. Slice one piece of tofu (the best is south tofu. North tofu tastes heavy in brine).

2. 

   Step2:Heat up two spoonfuls of oil in the casserole. Fry the crucian until both sides are yellowish.

3. 

   Step3:Add ginger, garlic, garlic and a dozen pepper.

4. 

   Step4:This step is the key. Add boiling water. Pour the boiling water into the fried fish. Immediately roll and boil. The protein in the fish is dissolved. The soup will be full-bodied milky white.

5. 

   Step5:Keep the soup pot slightly boiling. Put in the tofu and stew for 20 minutes (more importantly, boil the tofu with light salt water for 5 minutes to remove the bean smell first). Remove froth and pepper. My habit is to add another spoonful of vinegar. It can not only accelerate the dissolution of protein, but also make fish soup more delicious and light. It depends on personal taste.

6. 

   Step6:Before leaving the pot, add some salt, chicken essence and sugar to taste.

7. 

   Step7:Sprinkle with chives, coriander and green garlic to improve the taste. Drink while it's hot.