The practice of fish head tofu soup:

1: Wash the fish head, split it in the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks with a thickness of 1cm. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them.

2: Pour the oil into the frying pan. When it is 70% hot, put in the fish head and fry on both sides (about 3 minutes on each side) over medium heat. Put the fish head on one side of the pot, saute the onion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head.

3: Add mushrooms, cover and stew for 50 minutes.

4: Add salt, add tofu and continue to cook for 3 minutes.