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1
Prepared preserved eggs and tofu. -
2
Add appropriate amount of oil to the pot and sauté the ginger slices until fragrant, then add the washed crucian carp. -
3
Fry both sides (cooking after frying can remove the fishy smell and increase the aroma) -
4
Give enough mineral water at one time and cook without covering the pot. -
5
Remove the foam after boiling. -
6
Add tofu cubes. -
7
Cook until the soup turns white and add appropriate amount of salt to taste. -
8
Add preserved egg cubes and cook for a while. -
9
Take out of the pot and sprinkle with pepper powder and chopped green onion. -
10
Finished product.
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