Soak tofu slices in light salt water for 5 minutes.

Add a proper amount of water to the soup pot and boil the onion and ginger.

Fry the fish head on both sides until slightly yellow. Then put the fish head in the soup pot.

Add white wine.

Cover the fire and cook until.

Cut the Chinese cabbage into strips, stir-fry in a pot until soft, and turn off the heat.

Fish head soup turns milky white, add fried Chinese cabbage.

Add tofu and cook for 8- 10 minutes.

Add salt. Add pepper to taste.

Finally, add a proper amount of garlic seedlings and turn off the heat. Tip: 1, the fish head is cooked with silver carp head, and the soup is milky white, nutritious and delicious.

2, the fish head must be fried until both sides are slightly yellow, which can reduce the fishy smell.

3. The fish soup should be scalded with boiling water to make the soup milky white, rich and delicious.

4, tofu soaked in light salt water can remove some beany smell, but tofu is not fragile.

This soup is suitable for eating in winter, and has the functions of warming the body, strengthening the brain, invigorating the spleen and benefiting qi, warming the middle warmer and warming the stomach, making people's skin moist and delicate, and supplementing calcium to make a nutritious soup. It is a nourishing and healthy soup, suitable for all ages.