Cooking Steps

1. 

   Step1:Remove scales, gills and internal organs of fish. Wash (remove the black film in the abdomen. There is no black film in wild fish). Wash and leave the roe and swim bladder.

2. 

   Step2:Cut the Carassius to the main point. Add cooking wine and a little salt, smear inside and outside evenly, marinate for 58 minutes to remove fishiness.

3. 

   Step3:Prepare the auxiliary material - slicing the onion, slicing the ginger and beating the garlic. Pepper, seasoning, fennel, dried pepper.

4. 

   Step4:Put vegetable oil in the pot. Heat it and add the auxiliary materials. Stir fry until the garlic and onion are white, yellow and fragrant. Add steamed fish and soy sauce (or raw soy sauce) and vinegar. Put the pickled crucian carp in order (the mouth of the fish belly is facing up, which is good for the taste of the soup and the integrity of the pot). Put the swim bladder back to the fish belly. Add cold water (1.52 times of the water volume of the fish), add a little salt. Open the fire.

5. 

   Step5:Cut the tofu into one centimeter thick slices.

6. 

   Step6:Spread the North tofu to the top of the fish. Cover the pot and boil it over high heat (about 1015 minutes) until the fish soup is almost milky white. Then turn it into a low heat stew for 3040 minutes (cover the pot all the way).

7. 

   Step7:Take out the pot and put it on the plate. Pay attention to keep the integrity of the fish. Sprinkle with Scallion leaves, coriander and red peppers.