Crucian carp tofu soup

Overview

I have been cooking confinement meals for my wife at home these past few days, and crucian carp tofu soup is of course indispensable. It is light and nutritious but also delicious. There are many ways to cook crucian carp soup, and it all depends on the beholder. As for my method, it is indeed a bit troublesome, but the soup is quite thick and clean, so I don’t mind a few more steps. It doesn’t matter whether it’s a confinement meal or not. The delicious and delicious fish soup is considered a delicacy on the table at this time. Let’s take a look at how to make it together.

Tags

• soups
• home cooking
• soup
• maternity
• spring recipes
• autumn recipes
• winter recipes
• lactation
• banquet dishes
• lunch
• flour
• medium crucian carp
• sunflower oil
• tofu
• ginger slices
• green onions
• salt

Ingredients

Steps

1. 1 First, remove the head and tail, slice off the fish meat on both sides, dry it, apply flour and shake it, then fry it in a pan until golden brown on both sides.

   

2. 2 Put the fish head, fish tail, and fish bones into the pot and fry until they are slightly caramel color (sorry everyone, I was really busy, so I missed a photo of the fish bones), then pour the whole pot of fish bones and oil into the boiling water and simmer for 30 minutes, add the ginger slices, keep boiling, and then you will have a pot of milky white fish soup.

   

3. 3 Cut the tofu into pieces, blanch it in boiling ginger water for 10 minutes, add 1 tsp of salt in the water, and then put it into cold water to cool and set aside.

   

4. 4 Pour out the fish bone soup and filter, bring to a boil, add the fried fish and simmer until the fish is soft and tender, about 10 minutes.

   

5. 5 Place the dried tofu into the soup, season with salt, and add green onions before serving.

   

6. 6 Warm the soup bowl with hot water, pour it in and enjoy.