1. Prepare ingredients.
2. Cut the ham and pepper into small pieces, and cut the green onion and coriander into sections.
3. Place the internal fat tofu on a plate and cut into small pieces.
4. Put oil in the pot, warm the oil, add the ham, hang pepper, and pepper to fry.
5. Add the leftover fish broth and green onions from the stewed fish and bring to a boil.
6. Add the cut tofu. The inner fat tofu is soft and fragile. Pour the whole plate and gently shake the large spoon to let the tofu disperse in the soup.
7. Add less salt and chicken powder, and cook for four to five minutes to make the soup thicker.
8. Just sprinkle some coriander segments before serving.
9. Serve it, stir-fry and slide it into the plate, which will keep the tofu intact.
