Wash the fresh head of silver carp, and dip a little flour on both sides before frying to prevent oil splashing.

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Remove the oil pan and put a little salt in it to prevent the fish from touching the pan.

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The oil pan is hot, fry the fish head.

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Pay attention to the fact that the fish head can stand up when frying, so that the upper part of the fish head and the place where it is not easy to fry can be fully fried.

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Divide the fish head in half and put it in a large soup pot.

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Pour water on the fish head, add minced onion and ginger, and pour in the old wine. After boiling, let the fish head simmer for about 10-20 minutes.

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Add carrots, winter bamboo shoots and mushrooms, and continue to simmer.

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Add tofu, add salt and stew for about 20-30 minutes.

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Sprinkling garlic foam before turning off the fire can increase the flavor and color of the soup.