Crucian carp and tofu soup

1. Prepare materials.

2. Cut open the carp and remove its internal organs, scales and gills, wash and dry it, and marinate it with cooking wine and salt for 10 minutes.

3. Cut tofu into pieces.

4. Heat up the wok, apply ginger to the pan to prevent it from sticking, and then pour in oil.

5. Fry the crucian carp until both sides turn golden brown.

6. Add enough boiling water, some scallions, and some cooking wine. Cover and bring to a boil, then turn to low heat (if you want the soup to be snow-white, simmer on high heat for 10 minutes). Cook on low heat for 40 minutes, and the fish soup will turn milky white.

7. Add tofu and cook for about 5 minutes. Season with salt, pepper, chicken essence, and cilantro.

8. Delicious soup.