1. First, scale the salmon, remove the internal organs by laparotomy, wash the fish body and internal organs, cut the fish into two pieces from the tail to the head and spine, remove the head and bone, and cut the fish into strips with a knife, 4 cm long, 2 cm wide and 2 cm thick. Cut the tofu into pieces with a length of 5cm, a width of 3cm and a thickness of 1 cm. Wash shallots and dice them.

2. Put the wok on a big fire, add vegetable oil to heat it, stir-fry the onion, ginger, fish head and fish bones, add a proper amount of boiling water, bring it to a boil on a big fire, and cook for 30 minutes on a medium fire. When the soup is thick and white, remove the fish bones, onions and ginger, and remove the bones from the fish head and leave the meat for brain. Heat the vegetable oil in another pot and gently fry the fish sticks. Blanch the fish guts in a boiling water pot.

3. Take a wok, set it on fire, pour the fish soup into the wok to boil, put the fish sticks, fish offal and tofu into the casserole, add refined salt, pepper and Shaoxing wine to adjust the taste, bring it to a boil with slow fire 10 minute, then add the fish brain, fish head meat and monosodium glutamate, stir well and sprinkle with shallots.