1. Sit in a pot and pour oil, turn on high heat, when the oil is smoking, the fish will gently slide down the side of the pan, about two minutes later, turn over and fry for another two minutes, put a few slices of ginger slightly deep-fried, and then add enough water at a time, add green onion, a small half a tablespoon of vinegar and sugar, boil over high heat.

2. Put the tofu, salt, a little chicken essence, continue to high-fire cooing, three or five minutes after the soup became white, and then continue to high-fire cooking for about five minutes for about five to 10 minutes of medium fire stew, out of the pot before sprinkling on the point of the scallions on the OK.