2, snakehead washed and cut into pieces, fungus, medlar soaked in water, tender tofu soaked in hot salt water.
3. Saute ginger slices and garlic in oil, and pour in diced fish and stir-fry until it changes color.
4. After the fish changes color, pour in boiling water and add the knotted shallots to boil.
5. After boiling, quickly pour it back into the casserole (half of the boiling water is left in the casserole itself), continue the middle fire, cover it and burn it for more than 15 minutes.
6. When the fish soup turns milky white, add fungus and medlar, appropriate amount of salt and black pepper. Continue to cook for 2 minutes on medium heat, and then add tender tofu. Finally, cook for another 5 minutes, sprinkle with coriander and serve.