1. Soak the beancurd in warm water, wash the cauliflower, break it into small pieces, chop the garlic, and chop the small red pepper into small pieces;
2. Heat the pot, put a little oil, wait for the oil to heat up, put in garlic and red pepper to explode;
3. Put in broccoli, put in beancurd, quickly stir fry for several times, put in fish;
4. Add 1 tablespoon chili sauce when the fish is slightly discolored;
5. Stir fry until evenly colored, add 1 tablespoon soy sauce;
6. Stir well, add water to 2 / 3 of the ingredients, boil over high heat, turn to low heat and simmer for about half an hour, and add lettuce slices;
7. Continue simmering until the soup is gradually collected, then turn off the heat.