How to Make Yellow Catfish and Tofu Soup

Yellow Catfish/Shaoguang Fish and Tofu Soup: Few bones, tender meat, rich in nutrition, suitable for people of all ages.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

Per serving:

Clean the fish thoroughly after preparation. Pay special attention to removing the bloodlines in the belly; if not cleaned properly, the soup will have a fishy smell. Place the fish in a large bowl, add cooking wine, 10 g of sliced ginger, and 5 g of salt, and marinate for 15 minutes.
Cut the tofu into cubes, soak them in cold water for 5 minutes, then remove and set aside.
Before frying the fish, rub the pan with a slice of ginger to prevent sticking. Pour in the oil (amount: 15 ml per fish), heat it up, and fry the fish for 2-3 minutes. Shake the pan occasionally to prevent sticking and flip the fish once.
Once the fish is fried on both sides, pour in boiling water, 5 ml of cooking wine, and ginger slices. Turn the heat from low to high, cover the pot, and boil on high heat for 10 minutes (use slightly more water as some will evaporate).
When the soup turns milky white, add the prepared tofu, reduce the heat to medium, and cook for another 5 minutes. Add 10 g of salt and 3 g of pepper for seasoning. Finally, sprinkle with chopped green onions and serve.

Example Dish

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