1. Put less base oil in the hot pot, add onion and ginger to fry slightly, and then add washed Wang Ya fish to fry slightly.

2. Pour boiling water, remember to add a good amount at a time, and don't add water halfway to ensure the original flavor.

3. Add four more Chinese prickly ash and a spoonful of yellow rice wine, cover the pot and simmer for 20 minutes.

4. Dice the tofu and set aside.

After 5.20 minutes, add the diced tofu and continue to boil over high fire 15 minutes.

6. 15 minutes or so, the soup is already thick and white, put some salt to taste, and you can go out.

7. Put it in a soup bowl, sprinkle some white pepper, and drink a bowl before meals. It's really delicious!