Crucian carp soup with bean curd(ji yu dou fu tang )

Crucian carp soup with bean curd

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: remove viscera, scales and gills, wash and dry, marinate with cooking wine and salt for 10 minutes.

Step 3: cut tofu into pieces.

Step 4: heat the wok, apply ginger in the wok to prevent sticking, and then pour oil.

Step 5: fry the crucian carp until golden on both sides.

Step 6: add enough boiling water, add some scallion and cooking wine. Cover and bring to a boil. Turn to low heat (if you want the soup to be white, cook it over high heat for 10 minutes). Cook it over low heat for 40 minutes. The fish soup is milky white.

Step 7: add tofu and cook for 5 minutes. Season with salt, pepper, chicken essence and coriander.

Step 8: delicious soup.

Materials required:

Crucian carp: 1

Tofu: 1 piece

Ginger: 6 tablets

Onion: 2 segments

Peanut oil: right amount

Salt: right amount

Pepper: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: first, when frying fish, the pot should be hot enough to put the fish into the pot. When frying, the fish should be fried slowly. It is necessary to fry the fish thoroughly. Only in this way can the soup be milk white and the fish can not be rotten. Second, after the fish is fried, the water that rushes into the pot must be boiling water. If cold water is added, it is difficult to make white soup At the beginning, make sure to boil for 10 minutes before turning to medium or low heat, so that you can make white soup.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Dou Fu Tang