Crucian carp tofu soup(ji yu dou fu tang )

Crucian carp tofu soup

Introduction:

"Crucian carp is sweet in taste and flat in nature. It enters the spleen, stomach and large intestine meridians. It has the functions of invigorating the spleen, appetizing the stomach, supplementing qi, promoting diuresis, dredging milk and removing dampness. The wild fish brought back from the canal on the national day have been kept alive at home. My husband is afraid of killing, so there are so many fish. I couldn't help it. I killed fish for the first time today. I fished in the aquarium. I was very clever. Poor fish, how comfortable I was in the canal. Ah... I caught two with my eyes closed. All cleaned up, the fish is still moving, I use the fastest speed to reduce the pain of the fish, ah, while killing the fish sad. Make crucian carp soup patiently to realize the maximum value of fish.... "

Production steps:

Step 1: prepare raw materials, clean fish, viscera, scales, gills, throat teeth, black membrane in fish belly. (it's better to put in a few slices of ginger stew. I don't have them at home today, so I use onion, ginger and garlic instead.)

Step 2: cut one knife on each side of the fish's head and tail and draw out the tendon

Step 3: cut a few knives on each side and marinate with salt and cooking wine for half an hour

Step 4: cut tofu into small pieces

Step 5: put lard into the pot and cook

Step 6: crucian carp with kitchen absorbent paper wash off excess water into the pot

Step 7: fry until both sides are slightly yellow

Step 8: pour in some boiling water, cook over high heat for 5 minutes, then medium heat for 20 minutes

Step 9: add tofu and cook for another three minutes

Step 10: add appropriate amount of salt to taste, sprinkle with scallion and take out the pot

Materials required:

Small crucian carp: two

Tofu: 400g

Onion, ginger and garlic: right amount

Lard: right amount

Salt: right amount

Cooking wine: a little

Note: 1: crucian carp to buy fresh; 2: crucian carp must clean up the belly of the black film; 3: crucian carp throat teeth removed to help to go fishy; 4: crucian carp tendon removed will reduce the fishy smell; 5: fried fish with pig oil, boiled soup more thick white; 6: to the fire to the fire soup; 7: add enough water at a time.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Dou Fu Tang