2. Seasoning: 3 grams of salt, 5 grams of onion, 5 grams of ginger, 5 grams of garlic, 8 grams of star anise 1 piece, cooking wine, half bowl of water starch, appropriate amount of vegetable oil, 5 grams of steamed fish black soybean oil, 2 grams of pepper, sugar 1 gram, 3 pieces of tsaoko, and appropriate amount of water.

3, clean the fish head, tofu drowning.

4. Cut the blanched tofu into small pieces, heat the oil in the pot, and fry the fish head on both sides until it is slightly yellow.

5, put the fish head aside, add onion, ginger and garlic slices and saute until fragrant, and add appropriate amount of boiling water, so it is advisable not to pass the fish head.

6, add sugar, pepper, aniseed, Amomum tsaoko, cook wine, cover with low heat and stew.

7. Stew the fish soup until it is milky white, and put the tofu into the pot.

8. Cook the steamed fish and soy sauce together and simmer slowly. After cooking, add pepper and salt to taste and thicken with water and starch.