1. Wash the fish head, cut it into two parts, blanch it in a boiling water pot, take it out and drain it; Slice the ham and wash the pea seedlings.

2. Heat the oil in the wok, fry the fish head until golden brown, add cooking wine, onion, ginger slices and appropriate amount of fresh soup, boil over high fire, and fry with slow fire until the fish head is crisp and cooked, and the soup is milky white. Take the fish head out of the soup bowl and sprinkle with pea sprouts.

3. Boil the original pot of soup, remove the onion and ginger, add salt and ham slices, and pour them into the fish head soup bowl.

This is a common way to stew the head of silver carp. Please accept the answer. Thank you.