Crucian carp tofu soup
Overview
Crucian carp is sweet in taste and neutral in nature, and enters the spleen, stomach, and large intestine meridians; it has the effects of strengthening the spleen, appetizing, replenishing qi, diuresis, lactation, and dehumidification. The wild fish brought back from the canal during the National Day have been kept alive at home. My husband is afraid of killing, so there are always so many fish. I had no choice but to kill fish for the first time today. I was very smart when fishing in and out of the fish tank. The poor fish were so comfortable in the canal. Hey... I closed my eyes and caught two. Everything was cleaned up, but the fish were still moving. I tried my best to alleviate the pain of the fish. Alas, I felt sad while killing the fish. Be patient and make crucian carp soup to realize the maximum value of the fish...
Tags
Ingredients
Steps
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Prepare the raw materials, clean the fish, internal organs, fish scales, fish gills, throat teeth, and the black membrane in the fish belly. (It’s best to prepare a few slices of ginger to add when making soup. I didn’t have it at home today, so I used minced onion, ginger and garlic instead)
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Make a cut on both sides of the fish head and tail, and pull out the tendons
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Cut a few cuts on each side, add appropriate amount of salt and cooking wine and marinate for half an hour
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Cut tofu into small pieces
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Put lard into the pot and burn it
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Wash off the excess water from the crucian carp with kitchen absorbent paper and put it into the pot
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Fry until both sides are slightly brown
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Pour in appropriate amount of boiling water, cook on high heat for 5 minutes, then on medium heat for 20 minutes
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Add tofu and cook for another three minutes
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Add appropriate amount of salt to taste, sprinkle with chopped green onion and serve
