The main ingredients are Ji fish and brine tofu.

Ingredients: onion, ginger, garlic and pepper

Seasoning: fresh soy sauce, light soy sauce, white sugar, cooking wine, white vinegar and salt.

Production method:

1. Clean the fish, then cut the fish's belly from the anus with scissors, take out the fish's internal organs and clean the gills to clean the dirty blood in the stomach.

2. Cut the tofu into long strips, blanch it in a boiling water pot and take it out. Cut the pepper into horseshoes for use.

3. Add onion, ginger, garlic and pepper to stir fry, add soy sauce and stir fry with low fire, then add cooking wine and a little sugar to synthesize the sauce flavor.

After the soup is put into the pot, the fish is neatly pushed into the pot. When the fire boils, turn to low heat, add fresh soy sauce to adjust the color of the soup, and then put the tofu in the pot and simmer on low heat.

Add tofu

5. When the soup in the pot is thick, add salt to taste, pour a little white vinegar along the edge of the pot, and sprinkle with coriander.

Turn off the heat when the soup is thick.