Crucian carp tofu soup

Overview

Crucian carp and tofu soup is the first choice for calcium supplementation and beauty. I remember that the soup I drank most when I was pregnant with my baby was crucian carp and tofu soup, so I didn’t have any leg cramps during the entire pregnancy like other pregnant mothers. Now my husband and baby also love to drink this soup. The ingredients used to make this soup are also very simple. I always feel that any seasoning is superfluous in a delicious milk-like soup, and the original taste is irreplaceable.

Tags

• soups
• soup
• cantonese cuisine
• maternity
• winter recipes
• lunch
• dinner
• chicken essence
• crucian carp
• edible oil
• tofu
• boiling water
• ginger
• salt

Ingredients

Steps

1. 1 Soak crucian carp in water, remove the internal organs and black membrane in the belly, wash and set aside, slice ginger into slices.

2. 2 Cut the tofu into small cubes. Set aside.

3. 3 Add oil to a hot pan, add ginger slices to 50% heat and stir-fry until flavourful.

4. 4 Add crucian carp and fry until browned on both sides.

5. 5 Put in boiling water, the water should cover the fish.

6. 6 When the water boils, add the tofu. Simmer over high heat for 15 minutes.

7. 7 When the soup turns milky white, add salt and chicken essence. Get out of the pot!