Tender tofu cut into cubes, put in a bowl, drain the excess water, set aside.

Wash the chub fish head, cut it into two halves, and dry it with kitchen paper, otherwise it will be easy to splash oil in a while.

Pour oil into a pan and heat it up. Put the fish head in and fry. When one side is golden brown, turn it over and fry the other side. When both sides are done, transfer to another pan. Heat, pour such as cooking wine and a little vinegar, turn on low heat, cover and smother for a while to remove the fishy smell. But do not heat too long, so as not to dry the pot.

Pour in the appropriate amount of stock (usually do not have stock at home. I was doing the fish at the same time, support another small pot, cooked a chicken thigh. When the fish fried soup is almost cooked, the chicken thighs out, pour hot into the fish pot), onion, ginger and garlic sliced and added, and a small amount of cooking wine and vinegar. Turn on high heat and boil. Turn down the heat, cover, and boil slowly.

Roughly 30 minutes to boil, see the soup into a creamy white, put bamboo shoots, fungus, and hairy mushrooms (after adding fungus and mushrooms, the color of the soup will become darker, if you want to look good, you can not add. But I still like these two things, it tastes delicious), and then add salt (I think it's better to add salt when the fish soup is almost done, so that the fresh flavor of the fish comes out more easily). Turn up the heat to boil, then medium heat for about 5 minutes. If you think the water is a bit low, you can add more water and boil it.

Pour in the wolfberries and drained tofu, and cook over medium heat for 2 to 3 minutes. Sprinkle with chicken broth before serving.

Serve the dish and sprinkle with green onions.