Warm a bowl of soup - crucian carp and tofu soup

Overview

Soup is actually a relatively healthy way of cooking. It uses less fat and has original flavor. In winter, only hot soup can satisfy the stomach, so Xi'er likes to make soup in winter.

Tags

• soups
• cooking wine
• coriander
• crucian carp
• five spice powder
• onions
• tofu
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Wash and drain the crucian carp, rub a little salt into the belly of the fish, sprinkle some five-spice powder on the surface of the fish, and marinate for 15 minutes. Ps: The crucian carp you bought has been processed by the fishmonger. Be sure to wash off the black membrane inside the belly of the fish when you come back, otherwise it will be very fishy.

   

2. 2 Cut the tofu into thick slices, cut the green onions into sections, slice the ginger, and mince the coriander and set aside.

   

3. 3 Brush a layer of oil on the electric pan, fry the crucian carp for 5 minutes, add a little cooking wine to remove the fishy smell. In fact, you can also fry it directly in the pot, but it will use more oil. I don't want to use too much oil, so I chose an electric pan.

   

4. 4 Add water to the wok and bring to a boil. Add the fried crucian carp, green onions and ginger slices. Bring to a boil over high heat and simmer for 10 minutes, then reduce to low heat and simmer for 40 minutes. Ps: If you want the soup to be milky white, you must boil it on high heat for ten minutes, then turn to simmer.