1. Tongue sole peeled, head and tail removed, viscera removed, washed; tofu cut into pieces
2. Heat oil in a pan, heat to 70% heat, stir fragrant ginger slices
3. Put the tongue fish, add cooking wine, and bring to a boil
4. Add 1000ML water, pour in tofu and fungus and bring to a boil; the fungus needs to be soaked in advance, shredded and forgot to take pictures
5. Turn to medium and low heat, simmer for 30 minutes, add salt, chicken essence, and vinegar to taste, sprinkle chopped green onion and cook.
Tips:1. Tongue sole is a marine fish, allergic to avoid food;
2. Tofu is best if it is neither old nor tender;
3. The amount of vinegar depends on personal taste;
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