How to make milky white crucian carp soup

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  1. Wash the front and back of the fish with a knife, sprinkle with salt, cooking wine, and minced ginger, and massage for one minute.Marinate for 15 minutes to remove the fishy smell, and cut the soft tofu into small pieces during the marinating time

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  2.Heat the bottom of the pot and rub the bottom with ginger slices to prevent the fish skin from sticking to the pan.Pour in oil, sauté the ginger slices until fragrant, then add the fish and fry until brown on both sides (fry slowly over medium heat)

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  3. Add boiling water to cover half of the fish body (if you still want to put cabbage, the water must be put into the fish body, because I sometimes add cabbage), add scallions, cover the pot, and cook over high heat for 10 minutes

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  4.After 10 minutes, add salt to taste, pour in soft tofu and cook for 5 minutes

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  5. Before serving, add pepper and some chopped green onion, and you’re ready to eat