Wang Jiyu tofu soup

Wang stickleback (ang stickleback) tastes very delicious, and the taste of the fish is smooth and tender, which is beyond ordinary River fresh fish. When I was a child, my uncle would catch a lot of Wang sashimi in the river. My mother liked to use it with tofu soup and stew it in a pot, not to mention how delicious it was!

Main Ingredients

• Bean curd 1
• Mackerel 1 article

Auxiliary Ingredients

• garlic A moderate amount of
• scallion A moderate amount of
• warm water appropriate amount
• Edible oil appropriate amount
• ginger appropriate amount