1。 Cut tofu into pieces for use; Cut the fish head into pieces and drain it with a sieve.

2。 Bring the wok to a boil, and heat it with oil. Put the fish head in and fry it. Turn it over and fry the other side at about the same time. Fry both sides and put them on a plate. Add oil to the wok and fry tofu. It is not fragile when cooking soup.

3。 Put the fried fish head tofu back into the pot, add ginger, pour in about five bowls of water, cover the lid and bring to a boil.

4。 After the soup is boiled for about 5 minutes, turn off the heat and simmer for about 20 minutes. Adding salt to the soup according to personal preference will keep the unique flavor of the soup.

Note: We Cantonese only use water for cooking and soup, and never use any broth. The soup is delicious and rich, so it needs raw materials to cook. If the fish head is fried thoroughly and golden, the whiter the soup will be. If you want to make the soup white, it is recommended to use only the above materials, because if you try to add onions and coriander, the soup will not be very white, especially if it is soaked for a long time. If you buy a fish head, you need more big bones in the middle of the fish. Stir-frying the soup together will increase the concentration of the soup. I once added a chicken claw and a chicken neck. That soup is really delicious! It may have the effect of chicken soup. The soup I made is very good, and there is no need to add any seasoning except salt.