1, tofu fish head soup ingredients: 2 boxes of tender tofu, 1 fresh chub head (600 grams), 75 grams of asparagus, 1 teaspoon (5 ml) of rice wine, 1 teaspoon (5 ml) of vinegar, 2 slices of ginger, 2 pieces of green onion, 1/2 teaspoon (3 grams) of sugar, 1 teaspoon (5 grams) of pepper, a little coriander, 500 milliliters of broth or water, 1 tablespoon (15 milliliters) of oil.

2, tender tofu cut into small pieces, chub head washed and chopped in half, ginger peeled and sliced, cilantro cut into pieces, garlic flattened to remove the clothes, green onion cut into pieces.

3, 5 tablespoons of oil, burst incense ginger, scallions and garlic cloves, into the chub head a little fried, add 2 tablespoons of rice wine, fried until the fish head is golden brown on both sides.

4: Fill 4 bowls of water to cover the fish head, cover with a lid and cook over high heat until boiling, then lower the heat to medium-low and cook for 15 minutes, until the soup is creamy.

5, put the tofu block gently stir, high heat to boil and then change to low heat simmer for 5 minutes.

6: Add 1/3 tablespoon salt, 1 tablespoon rice wine and 1/2 tablespoon chicken broth, stir well with the ingredients in the pot to taste.

7: Sprinkle in cilantro and green onion.