Crucian Carp with Silken Tofu Soup
A Zhejiang-style dish featuring delicate, savory fish broth with tender white tofu and a spicy, appetizing finish.
Ingredients
Live river crucian carp (300-400g, cleaned, with cross-cut marks on both sides of the back)
1
Silken tofu (cut into small cubes, rinsed with cold water and set aside)
1
Ginger slices
3 slices
Green garlic leaves (chopped)
10g
Shaoxing wine
10g
Refined salt
4g
MSG
1g
White pepper powder
1g
Rendered pork lard
50g
Boiling water
750g
Instructions
1
Prepare Ingredients
Clean the crucian carp and make shallow cross-cut marks on both sides of the back with a knife. Cut the tofu into small cubes, rinse with cold water, and set aside.
2
Pan-fry Fish and Simmer Soup
Place a wok over high heat, add the rendered pork lard and heat until hot. Add the crucian carp and lightly pan-fry, then flip and lightly fry the other side. Pour in the Shaoxing wine, cover with a lid, and let it steam briefly. Add the ginger slices and boiling water (750g), cover tightly and bring to a vigorous boil over high heat for 2 minutes. Switch to medium heat and simmer for 6 minutes. Add the tofu cubes, salt, and MSG, and continue cooking for 2 minutes until the tofu cubes float to the surface and puff up. Sprinkle the white pepper powder into a serving bowl, first transfer the crucian carp into the bowl, add the chopped green garlic leaves to the wok and stir once with a spoon, then immediately ladle everything over the fish in the bowl. Serve.
