Practice: Although the diet of pregnant women requires rich nutrition, simplicity is the best choice, and this fish head tofu soup meets these two conditions. The ingredients are very simple, too, including the first half of silver carp, a piece of tofu and a little ginger. When choosing a fish head, you should pay attention to choosing fresh and odorless fish. After washing the fish head, soak it in light salt water to get rid of its earthy smell.

Before frying fish, you can wipe the inside of the frying pan with ginger slices, which will reduce the splash of oil when frying. Fry the fish head in the pan with slow fire until golden brown, and turn it over from time to time to avoid burning the bottom. This move is to make the oil and water can be fully mixed when stewing soup, so as to bring out the color of milky white. Then put the fish head in the soup pot and cook it for 5 minutes. At this time, the slightly old tofu skin will be swept away with a knife, cut into square pieces, and soaked in salt water in a bowl for a while, which will make the tofu not easy to break when stewing. Add tofu and salt to the pot for seasoning 5 minutes before taking out the pot.