1. Wash the fish, soak dry with a kitchen paper towel, cut the tofu into small pieces, shred two slices of ginger, leave a thick slice, and put some salt on the fish.
2. Heat the pan and release the oil
3. Boil the oil to 70% and fill the fish with the ginger slices, and fry them until golden on both sides.
4. The fish is almost fried, put the shredded ginger down and explode
5. Add water and tofu, cook dry, cover the pot and cook for 5 minutes at medium to low heat. The soup can be added or subtracted according to how many people eat
6. After 5 minutes, the soup will turn milk-colored, add some salt to taste
7. Put it in a pot, sprinkle a little green onion to embellish it
