1. Remove the internal organs of the water fish, minus the head and tail, and cut into three pieces; cut the tofu into pieces; cut the ginger, onion and garlic; wash the spinach.
2. Half a pot of boiling water, add a spoonful of salt, a spoonful of lard, first put ginger and garlic, then water fish and tofu, cover the pot and cook for 5 minutes.
3. Break the spinach into two halves, put it in the soup, add the green onion, and a spoonful of rice wine. Boil for another 3 minutes.
4. First, add a spoonful of monosodium glutamate and a spoonful of pepper, stir evenly, and start the pan.
Tips:Water fish are fresh and easy to cook.
