Method 1:

Main ingredients: fish head, yuba.

Seasoning: oil, sesame oil, salt.

Steps:

1. Wash the yuba and soak it in water for one hour until soft;

2. Wash and peel the fresh yam and cut into pieces. Soak in cold water and set aside;

3. Wash and drain the fish head, cut it in half; add two tablespoons of oil to the pot, wait until the oil is hot, add ginger slices and fish head, and fry over low heat , when one side turns light yellow, turn it over, and fry the other side until light yellow, add 5 bowls of water, boil the water over high heat, add fresh yam, turn to low heat and simmer until the soup turns pinkish white, about 20 Minutes or more;

4. Add the soaked yuba and cook until completely soft. Season with salt and sesame oil before serving.

Method 2:

Ingredients: fish head, yuba, ginger, salt, corn oil, boiling water, green onion or celery.

1. Wash the fish head, add salt and mix well, soak the yuba until soft;

2. Heat oil in a hot pan, add the fish head and fry over high heat until it is not sticky. The pot can only be turned over;

3. Fry the fish head until golden brown, sprinkle in the ginger, and fry until the ginger is golden brown;

4. Add boiling water, it must be boiling, do not boil it all No, cover the pot and cook over high heat;

5. Open the lid after 5 minutes. At this time, the fish soup is milky white. Add the yuba, cook over high heat to soften the yuba, and sprinkle with salt to taste;

6. Sprinkle onion or celery, and a pot of milky-white yuba and fish head soup is ready.