Crucian carp soup

1. Slaughter crucian carp, remove scales, wash the black skin from the belly, and make a few oblique cuts on both sides.

2. Use ginger slices to wipe the pot and add a little vegetable oil. Stir fry the ginger slices until fragrant.

3. Fry both sides of the crucian carp over low heat, do not break the fish.

4. Fry the carp skin until it turns yellow, add water, pour in a little cooking wine, add dried chili peppers (do not add if you don't like them), and let the water evaporate into mushrooms. After boiling over high heat, reduce the heat and stew.

5. After stewing for 40 minutes, add tofu cubes, salt and stew for another 10 minutes. Sprinkle with pepper powder (do not add if you don't like it), and remove the cilantro section from the pot.

6. Crucian carp tofu soup with a milky white texture.