1Wash and cut tofu into pieces, peel and slice ginger.

2Heat up the oil in a wok, saut é until fragrant with ginger slices, add the processed crucian carp and fry over low heat until both sides turn slightly yellow.

3Add boiling water to cover the fish, bring to a boil over high heat, and simmer on high heat for about 25 minutes.

4After the soup turns white, add tofu and continue to simmer for about 15 minutes.

5Sprinkle Anji white pepper and salt before serving, continue to heat, then turn off the heat.

6Take it out and add some chopped coriander to garnish.