1. About 1500 grams of monkfish are cut from the abdomen with scissors to remove the internal organs and fish gills. It is recommended to leave the fish liver and not throw it away. Then cut off the upper and lower rows of the fine teeth of the fish's mouth. There is a layer of mucus on the surface of the monkfish and rinse it with warm water repeatedly.
2. Chop the cleaned monkfish with a knife into uniformly sized pieces
3. Add water to the pot, boil it, add the chopped monkfish cubes, blanch the water, remove the blood foam, remove the dried water, and put it in a container for later use
4. Peel off the skin of green onion, ginger and garlic, remove old leaves and roots of coriander, and clean them. Cut them into green onion, ginger, garlic, and coriander respectively. Rinse star anise and pepper to prepare.
5. Add oil to the hot pot and sauté the onion, ginger, garlic, star anise, and peppercorns until fragrant
6. Pour the blanched fish pieces and gently stir fry and fry. If you can turn the spoon, it is best to avoid shoveling the fish, and then cook the cooking wine and white vinegar.
7. Pour in the right amount of boiling water and boil it before skimming the foam
8. After the two pieces of frozen tofu are slightly defrosted, cut into pieces or strips according to your preference and put them in a pot and simmer over low heat.
9. Simmer for about ten minutes when there is still two-thirds of the soup, add an appropriate amount of salt to adjust the taste, change to medium heat and simmer for about 15 minutes. The soup is milky white.
10. Turn off the heat and add a little chicken essence to season and sprinkle with coriander.
