Preparation method: ① Cut the tofu into small pieces; remove and wash the fish; cut the rapeseed into sections; slice the ham, winter bamboo shoots, and fat and lean pork. ② Blanch the crucian carp in boiling water, put it into cold water, scrape off the black skin and wash it; blanch the tofu in boiling water, drain and set aside; blanch the rapeseed in water and let it cool to make the bottom of a bowl. ③Put lard into the pot, heat the oil with green onion and ginger, add cooking wine, broth, meat slices, ham slices, winter bamboo shoot slices, refined salt and pepper water. After boiling, add fish and tofu, bring to a boil over high heat and then bring to a simmer. Simmer for 20 minutes. When the soup turns milky white and thick, pick out the green onion and ginger, add MSG, adjust the taste, add coriander, and pour into the bowl containing rapeseed. The tofu is on top and the fish is on the bottom. Fish head tofu Ingredients: fish head Ingredients: tofu, dried dried sea rice, winter bamboo shoots, mushrooms, garlic, green onions, ginger slices Seasoning: salt, monosodium glutamate, cooking wine, lard, pepper, peanut oil Method: 1. First put the fish Split the head from the lower jaw and marinate with refined salt and cooking wine. Cut the tofu in half, then cut it into 1cm thick pieces, soak it in cold water, cut the winter bamboo shoots into slices about 0.5cm thick, cut the green garlic into inch-inch sections, and cut it into pieces. Heat the peanut oil in a pot, add the fish heads, fry them briefly, take them out, spread them out and put them in a casserole. 2. Put cooked lard in the pot, add scallions and ginger slices and stir-fry for a while. Pour in boiling water and add winter bamboo shoots, mushrooms, dried shrimps, refined salt, monosodium glutamate, cooking wine, and pepper. Adjust to taste and bring to a boil. Pour into a casserole. Simmer the fish head over low heat until crispy. When the fish head is almost cooked, pick out the green onions and ginger slices.