The method of fish-head tofu soup introduces the cuisine and its efficacy in detail: the delicious porridge soup fish-head tofu soup contains 2 boxes of tender tofu, fresh silver carp head 1(600g), 75g winter bamboo shoots, rice wine 1 teaspoon (5ml), vinegar 1 teaspoon (5ml) and 2 slices of ginger. Pepper 1 tsp (5g), a little parsley, 500ml broth or water, and oil 1 tsp (15ml) teach you how to make fish head tofu soup, which is delicious 1. Wash the fish head, split it in the middle, chop it into several large pieces, and dip it in water with kitchen paper towels. 2. Cut tofu into thick slices, wash bamboo shoots and ginger and slice. 3. Heat the wok with high fire, add oil to heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly burnt, and bring to a boil with high fire. 4. After boiling, add vinegar, rice wine and tofu. After boiling, add onion, ginger and bamboo shoots, cover the pot and stew for 20 minutes. 5. When the soup is boiled to milky white, add salt and sugar, and skim off the white pepper and parsley.