Q: Can I use frozen Crucian carp instead of fresh?
A: Yes, but fresh fish ensures better flavor and texture.
Q: What can be used as a substitute for peanut oil?
A: Any mild-flavored cooking oil like vegetable or canola oil can be used.
Q: Is it necessary to use a non-stick pan for frying the fish?
A: While a non-stick pan is helpful to prevent sticking, a well-seasoned cast iron or regular pan can also work with enough oil.
Q: How do I know when the soup is ready?
A: The soup is ready when it turns milky white and the flavors are well-blended, usually after simmering for about 40 minutes.
Crucian Carp and Tofu Winter Nourishing Soup
Notes
Ingredients:
- Fresh Crucian carp (400g)
- Firm tofu (300g)
- Cilantro (1 bunch)
- Green onion (1 stalk)
- White parts of scallions (3 segments)
- Fresh ginger (4 slices)
- White pepper powder (2 teaspoons)
- Salt (2 teaspoons)
- Peanut oil (3 tablespoons)
- Boiling water (900ml)
- Clean the Crucian carp, remove scales and innards, and pat dry with kitchen paper. Slice the tofu into 1cm thick pieces.
- Chop cilantro and green onion. Set aside.
- Heat peanut oil in a non-stick pan. Fry the fish over high heat until both sides are golden brown.
- Transfer the fish to a clay pot. Add scallion whites and ginger slices, then pour in boiling water.
- Add 1 teaspoon of white pepper powder. Cover and bring to a boil over medium heat, then simmer on low heat for 20 minutes until the soup turns white.
- Add tofu and salt, continue to simmer for another 20 minutes. Before serving, sprinkle the remaining white pepper powder, green onion, and cilantro.
- Enjoy a delicious, nutritious milky white Crucian carp and tofu soup, perfect for cold winter days.
- Rich in protein and omega-3 fatty acids from the Crucian carp.
- Tofu provides additional protein and is a good source of calcium.
- Low in calories but high in nutritional value, ideal for a healthy diet.
