1. Wash flounder and northern tofu separately and cut into pieces; slice ginger, wash and cut chives, and mince garlic
2. Heat oil in a pan, sauté ginger and minced garlic
3. Pour light soy sauce
4. Add flounder and northern tofu
5. Then add some boiling water directly, then add balsamic vinegar and dark soy sauce, simmer on low heat until the juice is collected, and sprinkle with chopped green onion to serve.
Tips:Because the fresh soy sauce has been added in the front, you don't need to add too much to the later soy sauce. A good soy sauce can be colored with just a few drops, and if you add more, it will have a bitter taste.
