1. A piece of tilapia is about 1000 grams, first use scissors to scrape off the scales, and then cut the abdomen to remove the internal organs and fish gills.
2. One piece of tofu is about 300 grams, cut into evenly thick slices for later use
3. Peel the scallions, ginger, and garlic and clean them. Cut them into scallion, ginger, and garlic slices. One star anise, a little pepper and a little set aside, and one coriander, clean and cut into sections
4. The cleaned tilapia is changed to a lancet on both sides, because the meat on the back is thicker and the knife is deeper, so that the fish will have a better taste during the stewing process. Add water to the pot and boil it. Put in the modified knife. The tilapia is blanched to remove fishy. Because of the limitation of the size of the pot at home, and want to keep the fish in a better integrity, the editor chooses the method of blanching the fish.
5. Heat up the pot and pour in peanut oil. Saute the shallots, ginger, garlic, star anise, and peppercorns until fragrant
6. Add cooking wine, light soy sauce, balsamic vinegar, and a little sugar
7. Pour in an appropriate amount of water (the broth or bone broth tastes better) and boil
8. After the soup in the pot is boiled, add the blanched tilapia
9. Add an appropriate amount of salt to a medium-low heat and simmer slowly, shaking the pot gently during the period to prevent the bottom of the pot from sticking
10. Add tofu and simmer until about 30 minutes
11. When the soup becomes thick, turn off the heat and add a little chicken essence to taste
12. Sprinkle coriander segments and serve
13. Installed, finished!
