1. Prepare the required ingredients (red dates and medlar are washed, onion is cut into small pieces, ginger is sliced, and coriander is cut into small pieces for later use).

2. Wash the silver carp head and drain it for later use.

3. Gastrodia elata (recent photo)

4. Soak gastrodia elata in water and cut it into thick slices for later use (the slices I bought were not soaked in water, so just wash them clean).

5. Pour a proper amount of cooking oil into the pot and heat it. Add the fish head and fry until golden on both sides.

6. After frying, transfer to a casserole, add gastrodia elata, onion, ginger slices, cooking wine, red dates and medlar, pour a proper amount of hot water on the fish head (more can be added), and then simmer for 30-40 minutes.

7. Stewed fish soup becomes milky white, seasoned with a little salt and sprinkled with parsley.