1. Wash fish and fish tails, slice ginger, slice bacon, and cut tofu into small pieces.

2. Put the oil in the hot pot and cool it. Put the fish head and ginger in 70% to 80% heat and fry the fish head.

3. Turn the fish head over, add bacon slices and tofu and fry for another minute.

4. Add a little cooking wine, dried peppers and chicken soup (or water).

5. After boiling, cover the pot and cook for 8 to 10 minutes.

6. After the soup turns milky white, open the lid, season with salt and cook for another minute. You can add some chicken essence, which is very fresh without it. Sprinkle with chopped green onion and serve.