Tofu and Crucian Carp Soup

First, wash the green onions and ginger, then slice and shred them. Scale the crucian carp, remove the entrails, and clean it thoroughly. Make sure to clean the black membrane inside the belly and wash away the blood. Remove the gills, otherwise it will taste very fishy. Then, make several incisions on the fish's back.

Pour vegetable oil into the pot, and when it is heated to about 70-80% hot, add the crucian carp, slowly pan-fry until both sides are golden, then add the tofu pieces cut into chunks, placing them on both sides of the fish. Pour a small amount of cooking wine along the edge of the pot, and when the aroma is released, add the chopped green onions and ginger slices, and then add an appropriate amount of water (it is recommended to add boiling water, as adding boiling water will make the broth more milky compared to cold water).

Bring to a boil over high heat for at least 3 minutes, then reduce to low heat when the broth turns slightly white. Cook the fish over high heat first; during the boiling process, the proteins will quickly dissolve into the broth, making the fish soup more delicious.

Turn off the heat and serve the fish and soup together. Finally, you can sprinkle a small amount of chopped green onions on top, which not only decorates the dish but also helps remove the fishy smell.