450 grams

root of membranous milk vetch

30 grams

Chinese wolfberry

20 grams

condiments

salt

Proper amount

Tofu fish

400 grams

spinach

500 grams

Beef balls

250 grams

Soy milk cream dry roll

250 grams

Bone soup

500 ml

thick

50 grams

1. Cut the head of grass carp and wash it for later use.

2. Heat oil in the pot and add shredded ginger.

Slowly fry grass carp head

4. Prepare a pot of pork bone soup as the base soup.

5. Put a proper amount of Astragalus membranaceus and Lycium barbarum in the hot pot (both of them should be washed clean).

6. Fry the fish head until golden brown, and then pour in the pork bone soup.

7. Start hot pot

Until the soup boils, everyone can drink a bowl of delicious soup first

9. Fish head dipping sauce: bean paste

10. Chaoshan authentic beef balls

1 1. Fried yuba

12. Tofu fish is delicious.

13. Spinach is really refreshing.

14. Don't cook tofu skin for too long, it still feels crunchy.

15. Fish head, delicious.