Crucian carp and tofu soup

1. Prepare the raw materials, clean the fish thoroughly, including the internal organs, scales, gills, throat teeth, and black membrane in the fish belly. (It's best to add a few slices of ginger when preparing stewed soup. I didn't have them at home today, so I used chopped scallions, ginger, and garlic instead.)

2. Cut each side of the fish head and tail separately, and extract the tendons

3. Cut several cuts on each side and marinate with an appropriate amount of salt and cooking wine for half an hour

4. Cut tofu into small pieces

5. Put lard in the pot and cook until cooked

6. Clean the crucian carp with kitchen absorbent paper to remove excess water and put it in the pot

7. Fry until both sides are slightly yellow

8. Pour in an appropriate amount of boiling water, boil over high heat for 5 minutes, then over medium heat for 20 minutes

9. Add tofu and cook for another three minutes

10. Add an appropriate amount of salt for seasoning, sprinkle with chopped green onions and remove from the pot