Crucian carp stewed with tofu
Overview
How to cook Crucian carp stewed with tofu at home
Tags
Ingredients
Steps
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Take 2 crucian carps, knock them out, scrape off the scales, remove the gills, break open the fish belly, and remove the internal organs. Remember not to break the gallbladder. Make a slash on the back of the fish (do not hit the belly), put it into a bowl and set aside.
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Take another bowl, add appropriate amount of thin ginger slices, green onion sections and cooking wine, squeeze out the green onion and ginger juice with your hands and set aside. In the crucian carp bowl, add an appropriate amount of salt and green onion and ginger juice, mix well, and apply it to the belly of the fish. Then stuff the green onion and ginger into the belly of the fish and marinate for 10 minutes. After 10 minutes, hang the fish with a hook and place it in a ventilated place to air-dry the skin. After the surface is air-dried, remove the fish and place it on a plate for later use.
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Heat the pot, remove an appropriate amount of lard, light the pot, add the crucian carp, turn the pot, turn over several times, fry the fish until brown and fragrant on both sides. After the crucian carp is fragrant, add shredded ginger and stir-fry until fragrant. Then add an appropriate amount of water, cover the pot, and cook over high heat until the fish soup turns white. Open the lid, turn the fish over, add an appropriate amount of white jade mushrooms and soaked fried beans, and add an appropriate amount of salt and pepper. Simmer over medium-low heat for 10 minutes. After 10 minutes, reduce the juice over high heat until the soup is thick and white, and the soaked beans are full of soup. When the soup is suitable, add an appropriate amount of chicken essence, scallions and wolfberry, stir well, and then serve.
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Finished product pictures
