1. blackfish cleaned and cut into pieces, fungus, wolfberry soak, tender tofu soaked in hot salted water.
2. Ginger and garlic with oil burst incense, the cut pieces of fish into the stir-fry until browned.
3. When the fish is browned, pour in the boiling water (I use a casserole to boil half a pot of boiling water on the stove next to me, and when the fish is browned, pour half of the boiling water in the casserole into it), put in the knotted green onions, and boil over high heat.
4. Once boiling, quickly pour back into the casserole (with half of the boiling water left in the casserole itself) and continue to cook over medium-high heat, covered, for 15 minutes or more.
5. When the fish stock becomes creamy, add the fungus with goji berries, salt and black pepper to taste. Continue to cook on medium heat for 2 minutes, then add the tender tofu.
6. Finally, boil for another 5 minutes, sprinkle with cilantro and serve.
7. Tip: In the process of simmering the soup in step 4, you can add a little lard, which can make the soup more creamy.