How to make casserole soup with wolfberry, mushroom, crucian carp and tofu

Casserole wolfberry, mushroom, crucian carp and tofu soup is a dish that many people like. You don’t need to prepare too many ingredients when making this dish. Simple ingredients can create an extraordinary delicacy. The family sits together and eats this delicious dish. Happiness is as simple as this dish, full of the taste of home and very memorable.

1. Remove the scales and internal organs of the fish, remove the black film in the fish belly, wash it, marinate it with beer and a little salt, and cut the tofu into small pieces

2. Wash the fresh mushrooms, split one into four pieces, cut the green onions, wash the coriander, peel and wash the garlic

3. Cut ginger into strips, split green onions vertically, and slice garlic

4. Take out the lard

5. Fill the fish belly with slices of onion, ginger and garlic, and marinate the other side for a while.

6. Heat the pan, rub the pan with ginger slices to prevent the fish skin from sticking to the pan, add appropriate amount of lard, and boil until it melts.

7. Add a little pepper and star aniseed to the remaining scallions, ginger, and garlic from the fish and fry over low heat until fragrant.

8. Add the marinated fish and continue to fry over low heat.

9. Fry until both sides are golden brown, then turn off the heat.

10. Serve in a casserole

11. Add the chopped tofu and washed mushrooms, add a little salt

12. Add warm water to cover the tofu and other ingredients, put them into the smart pot, and set it to the soup setting. The time is about 70 minutes.

13. While waiting for the pot to boil, chop the coriander

14. When the time is up, add chopped coriander and a few wolfberries for seasoning and decoration

15. Finished product image

The casserole dish of wolfberry, shiitake mushroom, crucian carp and tofu soup is simple to learn and has rich flavor. It is both a product of the fast-paced life and a source of pleasure for people to enjoy life.