1. Rinse the ang thorn fish and set aside.
2. Cut the tofu into pieces and soak in the water to remove the beany taste.
3. Pour the oil in the pot and heat it to 5 maturity, then pour the ang stabfish, green onion and ginger, add the cooking wine and gently flip the fish body.
4. Continue to add light soy sauce and dark soy sauce, add boiling water to cover the fish body.
5. After boiling, add tofu and continue cooking.
6. Cook for about 10 minutes, the soup is thick, add some sugar depending on the taste.
7. Add coriander and red pepper to garnish.
