The name ‘crucian carp’ is known to few people, and this fish is also called ‘oilfish’ and ‘lengbeng fish’, mainly growing in the Bohai Sea and other sea areas. The crucian carp is about 30 centimeters long, has no scales on its body, but is shiny all over, hence the name. The crucian carp can be used for both ornamental and edible purposes, with tender and delicious meat. It can be braised or made into soup. Now let’s talk about the crucian carp

The method of stewing cabbage and tofu, this dish is not only delicious but also has the effect of tonifying the kidneys.

Ingredients:

Crucian carp, cabbage, tofu

Method:

1. First prepare the ingredients: crucian carp, tofu, and cabbage leaves. Remove the internal organs of the crucian carp and wash it with clean water for later use. Cut the tofu into small pieces for later use. The tofu may be broken after cutting if it is not of good quality.

2. Cut the cabbage leaves into pieces. It looks like a lot now, but it won’t be much after it cooks. Heat some oil in a wok, add ginger first and stir-fry a few times, then add the crucian carp to the pot, fry for a while with oil, shake the pot to prevent sticking, and make sure both sides of the crucian carp are fried with oil.

3. Then add vinegar, wait for a while before flipping the fish over, fry for a while longer, then add soy sauce, fry for a while longer, then add water, and add scallions and garlic to the pot, cover the lid, and simmer on high heat.

4. Wait for the water in the pot to boil, then add the tofu to the pot. After a while, add the cabbage to the pot, add some salt, and turn the heat down to simmer slowly.

5. Do not turn off the heat after the soup is almost gone, as the soup is most delicious. The stewed crucian carp with cabbage and tofu is ready when the soup has reduced to one-third.