1. Kill the two wild mandarin fish that are about half a catty, go to Lin to wash it, and make a few strokes on the back
2. Slice ginger, cut carrots into small pieces and set aside
3. Heat up the pot and pour in a proper amount of salad oil, then put the ginger slices in and stir fry for a fragrant flavor
4. Put the drained mandarin fish into a frying pan and fry until golden on both sides
5. Pour in the right amount of cooking wine to get rid of fishy
6. Pour in the broth, surpass the mandarin fish, boil on high heat and simmer on medium heat for 20 minutes
7. Stew until the soup becomes milky white, add the sliced carrots, sprinkle some white pepper, and continue to stew
8. Stew until the carrots are soft and rotten, then add the soft tofu cut into small pieces, and simmer for 5 minutes
9. Put salt before serving, garnish with coriander and serve on the plate
Tips:The stock is stewed with pork bones. If there is no stock, you can use boiling water. It must be hot, the fish soup will be white.
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