800g silver carp head, tender tofu 1 box, 3g ginger, 2 coriander, 2 onion, 2 garlic, 20ml vegetable oil, 5ml cooking wine, 8g salt and 3g chicken essence.

working methods

1. Cut tender tofu into small pieces in a box, wash the fish head and cut it in half, slice ginger, chop coriander and garlic, and cut onion into sections; Spare.

2. Put the pot on the fire, heat the vegetable oil, saute the ginger slices, onion segments and minced garlic, add the fish head and stir-fry for a while, add the cooking wine, and stir-fry until both sides of the fish head are golden.

3. Pour clean water, preferably without fish head, cover with high fire and cook until boiling, and reduce the heat to 15 minutes until the soup is milky white.

4. Add the tofu blocks and stir gently, being careful not to break the tofu; Boil and simmer for 5 minutes. Finally, add salt and chicken powder; Sprinkle with coriander and chopped green onion and serve.