2, 35 grams of onion cut into large sections, ginger slices.
3. Put a small half pot of cold water into the casserole and ignite to boil.
4. While boiling water, put a proper amount of oil in the frying pan. When the oil temperature rises, add the onion and ginger, stir fry a few times and then add the fish viscera.
5. Fry until one side changes color, then turn over and fry until both sides change color.
6. Put the fried fish viscera into a casserole with boiling water, and then add a proper amount of boiling water, the amount of which should not exceed all the materials.
7. After the water in the pot is boiled again, skim off the floating foam with a spoon, cover the casserole and simmer for about 40 minutes.
8. Cut the tofu into thick slices.
9. Open the lid, add tofu, add cooking wine, stir well and continue to cover the stew.
10. After stewing for about 20 minutes, add appropriate amount of salt and white pepper.
1 1, onion 10g, chopped green onion, and washed Lycium barbarum.
12, add chopped green onion and medlar, then cover and stew for about 5 minutes.