Cooking Ingredients\x0d\ Ingredients: 1 bighead carp head. \x0d\　Accessories: 1 jin of tender tofu. \x0d\　Seasoning: 2 pieces of ginger, chives, appropriate amounts of pepper and MSG. \x0d\Cooking Technique\x0d\ 1. Cut the bighead carp head into two sides, wash and set aside. \x0d\　2. Cut the soft tofu into slices, soak in cold water and set aside. \x0d\　3. Peel the ginger and cut into slices, and cut the chives into sections. \x0d\　4. Boil the clear oil, put the fish head in, fry on both sides until slightly brown, pour in cold water (the water can cover the fish head), cook the fish head soup over high heat until it turns white, and then turn the fish head over. , put the tofu, add salt (if you like spicy food, you can add dried chili pepper at this time), and cook for 3-5 minutes. \x0d\ 5. After the pot is boiled, sprinkle pepper and a small amount of MSG (if you don’t like it, you can leave it out), then put it in a pot and then sprinkle with chives. \x0d\ Method 2\x0d\ Ingredients: 1 fat fish head, about 500 grams of tofu, 200 grams of chives, 2 stalks of ginger, 1 small piece of garlic, 3 cloves of starch, appropriate amount of starch\x0d\ Ingredients: 30 grams of cooking oil, 2 tsp of soy sauce, 1 cooking wine /2 tablespoons pepper 1 teaspoon refined salt 1 teaspoon sugar 1 teaspoon MSG 1 teaspoon \x0d\ Production process: \x0d\ 1. Clean the fat fish head and cut it in the middle; wash the chives, ginger and garlic Slice cleanly; cut the tofu into long strips; \x0d\ 2. Put oil in the pot, heat it up, put in the fat fish head and fry it briefly, remove and drain the oil; sauté the onion slices, ginger slices and garlic slices in the remaining oil, and cook in the cooking wine , soy sauce, add an appropriate amount of boiling water, then add the fat-headed fish head, sugar, refined salt, MSG and pepper; \x0d\ Put it in a plate; after the soup boils, thicken it with water starch, cook it thoroughly, and pour it into the plate.\x0d\Chef's Tips\x0d\ 1. The bigger the fish head, the better;\x0d\ 2. It must be used Fry (cannot use deep-fried oil), otherwise you cannot cook soup as white as milk; \x0d\ 3. Turn the fish as little as possible, because the fish soup will become fishy the more you turn it; \x0d\ 4. MSG should be mentioned when making meat and fish dishes. Flavor effect, if used well, people will not feel the smell of MSG, so it should be used sparingly.