Tofu vermicelli and fish soup

Overview

My son is over nine months old and can eat fish. I bought a Dongping Lake carp at noon on Sunday. I cut off the piece of meat from the belly of the fish and steamed it for my son. I didn’t add any seasonings. My son liked it quite a lot. After finishing it for my son, I basically didn’t have time to cook the fish anymore, so I had to cut the fish into sections, salt it and put it in the refrigerator. I cooked it last night, hehe. I am the only one in the whole family who loves fish, so I am the only one who eats it with gusto. . .

Tags

• soups
• carp
• light soy sauce
• old soy sauce
• tofu
• vermicelli
• vinegar
• ginger

Ingredients

Steps

1. 1 Chopped fish.

   

2. 2 Put water in the pot. After the water boils, add the cut tofu cubes. Cook for a few minutes and remove. Cook the tofu in advance so it doesn't break easily when stir-fried.

   

3. 3 Put oil in the pot. When the oil is hot, add the sliced ginger. Press the ginger slices with a spoon and rub them around the bottom of the pot. This will prevent the fish from sticking to the pan when frying. Add fish segments.

   

4. 4 After frying for a while, turn over. Be careful not to break the fish when turning it over.

   

5. 5 Prepare the seasoning in advance and pour it on the fish.

   

6. 6 Add enough water to cover the fish segments.

   

7. 7 After the water boils, add the tofu cubes.

   

8. 8 When the soup simmers until a little white, add the noodles soaked in advance. Simmer for a while.

   

9. 9 The vermicelli absorbs water and can be simmered for a while. It’s ready to be cooked