Methods: ① Cut tofu into small pieces; Removing impurities and cleaning the fish; Cutting rape; Sliced ham, winter bamboo shoots, fat and lean pork. (2) Blanch the crucian carp with boiling water, put it in cold water, scrape off the black skin and wash it; Blanch the tofu with boiling water and drain it for later use; Blanch the rape with water, cool it and put it in a bowl. (3) Put lard in the pot, add onion ginger to heat oil, add cooking wine, broth, sliced meat, sliced ham, sliced winter bamboo shoots, refined salt and pepper water, add fish and tofu after boiling, simmer for 20 minutes, pick out onion ginger when the soup is milky and sticky, add monosodium glutamate, adjust the taste, add coriander and pour rapeseed. Tofu is on top and fish is on the bottom. Fish head tofu ingredients: fish head ingredients: tofu, dried laver, winter bamboo shoots, mushrooms, garlic, onions, ginger slices seasoning: salt, monosodium glutamate, cooking wine, lard, pepper, peanut oil practices: 1. First, split the fish head from the lower jaw, marinate it with refined salt and cooking wine, cut the tofu in half, and then cut it horizontally into 1cm. 2. Put the cooked lard into the pot, stir-fry the onion and ginger slices, pour them into boiling water, add winter bamboo shoots, mushrooms, shrimp skin, refined salt, monosodium glutamate, cooking wine and pepper, and then pour them into the casserole. Simmer the fish head until it is crispy. When the fish head is almost cooked, pick out the onion and ginger slices.