Tofu soup with fish head ingredients: 2 boxes of tender tofu, 1 fresh silver carp head (6g), 75g of winter bamboo shoots, 1 teaspoon of rice wine (5ml), 1 teaspoon of vinegar (5ml), 2 slices of ginger, 2 slices of onion, 1/2 teaspoon of sugar (3g), 1 teaspoon of pepper (5g), a little parsley. 2. Cut the tofu into thick slices, and wash and slice the bamboo shoots and ginger. 3. Heat the wok with high fire, add oil and heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly browned, and bring to a boil with high fire. 4. After boiling, add vinegar and rice wine. After boiling, add onion, ginger and bamboo shoots. Cover the pot and stew for 2 minutes. 5. When the soup is cooked to milky white, add salt and sugar, and skim in white pepper and parsley. Another way: silver carp head (1, 86g), tender tofu (1 box), ginger (5 slices), coriander (2 pieces), onion (2 pieces) and garlic (3 petals) Seasonings: oil (5 tablespoons), rice wine (3 tablespoons), salt (1/3 tablespoons). 2. Heat 5 tablespoons of oil, saute ginger slices, onion slices and garlic cloves, add silver carp head for a little frying, add 2 tablespoons of rice wine, and fry until the fish head is golden on both sides. 3. Inject 4 bowls of clear water, preferably without the fish head, cover with high fire and cook until boiling, and change to low heat for 15 minutes until the soup is milky white. 4. Add the tofu pieces and stir gently. After the fire boils, change to low heat and cook for 5 minutes. 5. Add 1/3 tablespoon salt, 1 tablespoon rice wine and 1/2 tablespoon chicken powder, and mix well with the ingredients in the pot. 6. Sprinkle parsley and chopped green onion and serve. Tips: 1. Silver carp, commonly known as "big fish", can let the master cut the fish head in half and remove the gills. Remove the residual gills when cleaning, otherwise the fishy smell and earthy smell will be heavy when cooking. 2, there will be water when washing the fish head, and it is easy to splash oil flowers when frying in the oil pan. You can sprinkle a little salt to avoid burning your hands. 3. If you don't want the fish head to stick to the pot and break the skin, you can heat the pot, wipe the bottom of the pot with ginger slices, then heat the oil and fry the fish head. 4. If you want the fish head soup to be fragrant and milky white, the fish head must be fried in oil until it is golden yellow, and then boiled in water to make a white thick soup. 5. Silver carp is a health food that warms the middle energizer, warms the stomach and moisturizes the skin. It is suitable for people with spleen and stomach deficiency, loose stools and dry skin.