shiitake (Lentinus edodes), an edible mushroom
How to make creamy white crucian carp and tofu soup
Wash the fish well and use kitchen paper to absorb the surface water, this is to prevent the oil from splashing out when you fry it in the pan.
Heat some oil in a pan, make sure it’s hot so that the fish won’t stick to the pan.
When the oil is hot, put 4 slices of ginger in the pan and fry the fish.
Fry until the skin is lightly golden brown, then flip and cook the other side.
While the fish is frying bring the water in the casserole to a boil, pour the water almost 8 minutes full, add the remaining 6 slices of ginger, mushrooms.
Once the fish is fried, pour it into the boiling casserole, then add the shallots, making sure to cook it over high heat so that the soup is creamy. I didn’t put in the wine because I was nursing.
Once the soup is simmering on high heat until creamy, cut the tofu into cubes and place in the pot, continue to cook on high heat, bring to a boil, then turn down the heat and simmer for another 15 minutes or so.
Turn off the heat before putting in the right amount of salt according to your own taste. Then you can serve the soup to drink, not put a drop of wine, and no MSG, but really super fresh.