Exclusive Fish Fin Tofu Soup

The fish bones and fins left over from cooking before, there were two mandarin fish and one river bass.

Separate the fish bones from the fish fins.

Use a kitchen paper to absorb the water from the fish fins.

Brush a little oil on the non-stick pan and lightly sear both sides of the fish fins. Meanwhile, on another burner, put a clay pot with ginger slices, and simmer some hot water over low heat.

Pour the fried fish fins into the clay pot.

Next, pour in cooking wine and white pepper, then add a few mussels, a small piece of the white part of the green onion, and two slivers of green chili.

Bring to a boil over high heat, skim off the foam, stew until the soup turns white, and add an appropriate amount of salt.

Then add the tofu. The tofu is the glutinous tofu left over from making shrimp yesterday.

After cooking for five minutes, add the halved vegetable leaves and turn off the heat. The temperature of the clay pot is very high and retains heat well, so there is no need to worry about the vegetables not being cooked.

Arrange the leafy greens around the edges, sprinkle with chopped scallions and a little cilantro.