2, half a fish head, clean inside and outside, drain.
3. Slice the ginger and cut the onion.
4. Cut off the four corners of the tofu box and blow it. The box is easy to take off and the tofu won't break.
5, the front tear, upside down on the sticker, cut into small pieces.
6, hot pot cold oil, the oil is slightly hot, first add onion and ginger and stir fry, turn on a small fire.
8, the front end of the fish head first into the pot to open a small fire.
9. After frying, gently turn over one side until both sides turn brown.
10, when the fish is fried for 5 minutes, add 3 tablespoons of cooking wine.
1 1, chopped tofu.
12. Fill it with clear water at one time, which is clear water, not hot water, and stew it over high fire.
13, simmered for 15 minutes.
14, turn to low heat and stew for 15 minutes, then add 2 tablespoons of salt.
15, then reduce the heat and stew for 10 minutes, then turn off the heat and start the pot.
16, sprinkle some shallots on the fish soup and add some medlar.