Cooking Steps

1. 

   Step1:Soak tofu in salted water for 10 minutes to remove the beancurd smell.

2. 

   Step2:Clean the crucian carp. There are several steps to deal with the fish. It's very important to remove the gills of the fish. Then remove the fishy lines leading to the belly of the fish. If you have experience, you can also remove the fishy lines on both sides of the fish and cut the fish flag. Then soak in water for 10 minutes, control the blood and water, rub the fish with salt, clean the slime of the fish, wash it with water, dry it with a little cooking wine, and marinate it for 5 minutes. All the above steps are to remove the fish Fishy.

3. 

   Step3:Onion. Ginger and coriander for standby. If you have fish seeds, first boil them in boiling water to remove fishy smell. Second, fish seeds solidify.

4. 

   Step4:When you start the pan, use ginger to smear the pan to prevent the fish from sticking to the pan. Put a little oil in the pan and fry the fish at high oil temperature on both sides. Don't worry if you want to fry the fish on one side.

5. 

   Step5:Pour out the extra oil in the pot. Add water. There are different opinions about boiled water and cold water. I added Quanyang spring mineral water because the water quality at home is not good. Boil the scallion over high heat. Put the ginger in the back half of the pot and vinegar. Fish seeds will disperse under cold water. Add enough water at one time. Fire for 30 minutes.

6. 

   Step6:30 minutes later, I'll have tofu. Now I can see that the fish soup is white, but it's far away from the milk color.

7. 

   Step7:The finished picture. Because I eat it at home, the fish basically boils. It's more delicious. Because I drink soup, the fish doesn't matter. Finally put salt. Sprinkle scallion. Coriander varies from person to person. The key to crucian carp soup is the freshness of the fish itself, so don't add too much seasoning to affect the taste of the fish soup. Salt is the last place to remember.