1. Wash the fish by caesarean; cut the tomato and tofu; prepare the ginger, onion and garlic.
2. Heat the pan with oil, put the fish, and fry.
3. Fry the other side.
4. After frying on both sides, take it back for later use.
5. Use the remaining oil in the pot, add ginger, shallot, garlic, tofu and tomato.
6. Stir fry until the tomatoes begin to peel.
7. Add partially fried fish.
8. Add some cooking wine, water, cover the pot and simmer. Turn down the heat.
9. Boil until the water boils, add salt and green onions. At this time, you can prepare small peppers and chicken essence according to your own needs.
10. Turn over gently with a spatula, boil over high heat, and collect the juice.
11. The juice is less potent.
12. The remaining grass fish. Add tofu, ginger, scallion, garlic, coriander, etc. Boil them together, and add the seasoning to the boil.
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