Cooking Steps

1. 

   Step1:Remove the internal organs, scales and gills of Carassius auratus (completed by the staff of the fish stall). Wash and wipe dry. Marinate with salt and cooking wine for later use.

2. 

   Step2:Cut tofu into 1cm thick piece

3. 

   Step3:Heat the casserole. Put in a little oil. Put in the crucian carp. Fry until both sides are golden.

4. 

   Step4:Add scallion and ginge

5. 

   Step5:Add enough boiled water (about 5 bowls

6. 

   Step6:Cover. Turn to low heat after boiling (if you want the soup to be white, use high heat to boil for 10 minutes). Boil for 40 minute

7. 

   Step7:Add tofu. Cook for about 5 minutes. Season with salt, pepper and chicken essence.