2 boxes of tender tofu, fresh silver carp head 1(600g), 75g of winter bamboo shoots, rice wine 1 teaspoon (5ml), vinegar 1 teaspoon (5ml), 2 slices of ginger, 2 slices of onion, and sugar 1/2 teaspoons (2 teaspoons).

The practice of fish head tofu soup:

1. Wash the fish head, split it in the middle, chop it into several large pieces, and dip it in the kitchen paper towel to remove water.

2, tofu can be cut into thick slices, bamboo shoots, ginger washed and sliced.

3. Heat the wok with high fire, add oil to heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly burnt, and bring to a boil with high fire.

4. After the water is boiled, add vinegar and rice wine. After boiling, add onion, ginger and tofu, cover the pot and stew for 20 minutes.

5. When the soup is boiled to milky white, add salt and sugar, and add white pepper and coriander.