2. Pour oil in a hot pot, add onion, ginger and garlic and saute.
3. Add fish and stir-fry cooking wine, stir-fry slightly until the fish is 7 minutes cooked, pour it into water to boil, add tofu and simmer until the fish soup is milky white.
4. Add leeks, fungus and various seasonings to the pan.
750g of laoban fish, 0/50g of sauerkraut/kloc-,250g of old tofu, 50g of vermicelli, salt, monosodium glutamate, cooking wine and peanut oil.
Production method editing
1. Wash the old fish, blanch them in a boiling water pot, remove sand and cut into pieces; Wash pickled cabbage and old tofu respectively, cut into thick shreds and slices; Soak the vermicelli in water until it becomes soft.
2. Put the pot on the fire, add peanut oil to heat it, add the old fish pieces, cook the cooking wine and stir fry slightly.
3. Take 1 casserole, add the old fish pieces, shredded sauerkraut, old bean curd pieces and vermicelli, pour the broth, add monosodium glutamate and salt, and stew on the stove for about half an hour.
1. Cut the old fish into small pieces, saute the chives, ginger and garlic, add the old fish and stir fry, and pour a little cooking wine.
2. Add water to the pot and start stewing. When the water boils, add the tomatoes cut with the iron frame.
About 3.20 minutes, put the cut tofu into the pot, add some salt and chicken essence before taking out, turn off the fire and add coriander foam to taste!
4. Turn off the fire and add coriander foam to taste.