Ingredients: fish head, yuba.

Seasoning: oil, sesame oil, salt.

Practice steps:

1. Wash yuba and soak it in water for one hour until it becomes soft;

2. Wash and peel fresh yam, cut into pieces and soak in cold water for later use;

3. Wash and drain the fish head and cut it in half; Take a pot and put two spoonfuls of oil. When the oil is hot, add ginger slices and fish heads and fry them with slow fire. When one side is light yellow, turn it over and fry the other side until it is light yellow. Add five bowls of water, first boil the water with high fire, add fresh yam, and simmer slowly until the soup is pink, which takes about 20 minutes or more.

4. Add the soaked yuba and cook until it is completely soft. Season with salt and sesame oil.

Exercise 2:

Ingredients: fish head, yuba, ginger, salt, corn oil, boiled water, onion or celery.

1, wash the fish head, add salt and mix well, and soak the yuba in soft yuba;

2. Heat the hot oil in a hot pot and fry the fish head in a big fire until it doesn't stick to the pot.

3. Fry the fish head until golden brown, sprinkle with ginger and fry until it is ginger;

4, add boiling water, be sure to boil water, do not open, cover and burn;

After 5 or 5 minutes, open the lid. At this time, the fish soup is milky white, add yuba, cook yuba with strong fire, and season with salt;

6. Sprinkle with onion or celery, and a pot of milky yuba fish head soup will be ready.