Editor: Chinese Food Network Mobile site
1. The carp was cleaned by the fish seller, just rinse a few times at home; used some large Chinese cabbage leaves.
2. Half a block of tofu, cut into 30CM pieces
3. Prepare garlic, ginger, spring onions, and star anise
4. Slice the Chinese cabbage horizontally into big pieces
5. Dry the carp with kitchen paper towels
6.Clamshell panHeat the pan and place the carp in it, fry both sides until golden yellow
7. Remove the fried carp from the pan and put it on a plate to set aside
8. Pour oil into the pan again, add garlic, ginger, spring onions, and star anise; stir-fry until fragrant
9. Add the fried carp back into the pan
10. Pour in enough boiling water
11. Add rice wine to remove fishy smell and enhance flavor
12. Pour inwhite vinegar, strengthen the taste
13. Let it simmer over low heat until the broth turns creamy whiteFireslowly, turning into a creamy white color
14. Add the sliced Chinese cabbage and let it cook for 3 minutes; then add the tofu
15. Season with salt
16. Add whitepepper powderto remove fishy smell (I'm worried the fish might be too fishy)
17. Finally, add chicken essence to enhance freshness
18. A pot of fragrant Steamed Crucian Carp with Chinese Cabbage and Tofu is ready
1 Make sure to remove all the internal organs of the fish, especially the black membrane;
2 Dry the fish body thoroughly before frying by using kitchen towels or paper; avoid splashing oil;
3 Always use boiling water and start cooking over high heat; this ensures a white soup base.Fish brothshould be clear and white.
4 I didn't use soy sauce to keep the soup white.Soy sauce, to keep the fish soup white.
