Ingredients: 1 fish head, 1 ginger, 1 shallot, 2 tablespoons of cooking wine, 2 grams of salt, 2 grams of white pepper and 200 grams of tofu.

Production steps:

1. Many people like to chop the fish head in half before cooking, but my mother says that the nutrition is easy to lose when the fish head is chopped, and the whole pot is cooked to the most delicious taste. When stewing fish head soup, don't put the fish head directly in cold water. Marinate the fish head with salt, cooking wine and shredded ginger for 30 minutes, then drain the water with kitchen paper, heat the oil in the pan, and fry the fish head with a small torch until it is fragrant and golden.

2. After each side of the fish head is fried, add enough hot water to the pot, which must be boiled hot water, so that the color of fish soup will be as white as milk.

3. In the process of cooking fish soup, keep the fire in the middle, so that the fish soup is always in a slightly boiling state, and don't cover the pot, so that the fish soup has no fishy smell.

4. After seeing the fish soup turn white, cut the tofu into small squares and stew it in the soup. It is more suitable to stew fish head tofu soup and north tofu together. Beidoufu is slightly hard and resistant to rolling and stewing. Tofu stew has a big hole and can suck out delicious soup.

5. Stew the soup until it is milky white, and stew the tofu until it is loose. Fish head tofu soup is basically stewed. Add salt, white pepper and chopped green onion to taste before cooking, and a pot of delicious fish head tofu soup will be ready.