1. The herring was washed and chopped.
2. Heat the pan with a little oil and fry the fish pieces.
3. Fry the fish on the second side until slightly charred, add the ginger slices, pour in the right amount of hot water, cover the pot to increase the heat, bring the soup to white, open the lid, add tofu, and simmer over medium heat.
4. After simmering for ten to twenty minutes, adjust the Weidan, add a little pepper, add coriander and bring to a boil.
5. Can be directly out of the pot.
