1. Wash the pine fish head and cut into pieces. If you add salt first, it won't be easy to be fried.

2. Ginger slices+garlic+tomatoes, sliced and cut into sections.

3. Heat the oil in the pan, stir-fry the marinated fish head until the skin turns slightly pale and golden yellow, and take it out for later use.

4. Stir-fry ginger, garlic and tomato slices with the oil of cooked fish head, and put the cooked fish head in.

5. Add the right amount of boiling water.

6. Then pour into the casserole, cover the pot and cook for fifteen minutes.

7. Then pour the washed and cut cabbage into the soup, cover it and cook for another five minutes, season with salt and take it out!