1. First prepare the gar fish, wash it after killing it, and then drain the water.

2. Cut the scallions and chives into sections, peel the ginger and cut it into slices. Cut the tofu directly into small pieces and put it into clean water. Add a little salt to it and soak it for about 10 seconds. Five minutes, then put the pot on the fire, heat the oil, and fry both sides of the fish thoroughly.

3. Prepare the ginger slices and green onion segments, put them into the pot and sauté until fragrant, then pour in boiling water, add a little pepper to remove the smell after boiling.

4. Turn on high heat and bring the water to a boil, then reduce to low heat and continue to heat. Cover the lid and cook for about half an hour. When it turns milky white, put the tofu into the pot and drain. Then put it in the pot and simmer on low heat for about ten minutes.

5. Add an appropriate amount of salt to season, then continue to cook for ten minutes, and sprinkle with scallions when taking it out of the pot.