Crucian carp tofu soup
By EliHerzog
I saw that the carp tofu soup on the website was rare and I searched for it for a long time, but I didn't see it for a long time, so I uploaded it once to find a job and hope to help friends in need!!
Recipe Recommendations
- crucian carp appropriate amount
- tofu appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
Steps for Crucian carp tofu soup
1
Preparations: Wash the crucian carp and drain it as much as possible, cut the ginger and onions, and cut the tofu into slices (boil it slightly, add a little salt during the process, and it is not easy to break when making the soup).
2
Heat the fish frying pan on fire and heat it up. There is no moisture in the pan. Wipe it with ginger slices (frying the fish can keep the skin from breaking). After finishing, add oil and heat it, add the chopped ginger and green onions, and the fragrant aroma overflows. Add the crucian carp for about 30 seconds and fry until the fish body is slightly burnt on both sides.
3
Add hot boiled water and add it enough once (usually just cover the fish body), add cooking wine, pepper, and add 'a little' salt to taste. Put the prepared tofu together on high heat and cook it (make the soup thick and white) for about 15 minutes. It's almost ready! Add salt when starting the pan, adjust it to be salty and light according to personal taste (you can also add some cucumber slices to add in the coriander and taste very refreshing!!Crucian carp tofu soup Make Tips
PS: Here are a few tips for making a soup that isn't fishy and has a milky-white broth: 1. You must pan-fry the fish before making the soup, as this makes it very fragrant. 2. When frying the fish, use ginger, garlic, and cooking wine. 3. When adding water, be sure to use hot water. Add enough at once, and do not add more water later on. 4. Boiling the soup over high heat is the key to a milky-white broth.