Seasoning: 6 grams of Chuanxiong, 0/0g of Angelica dahurica/kloc, 0/0g of Gastrodia elata/kloc, 2 slices of ginger and a little salt.

The practice of fish head soup:

1. Wash the fish head and remove the gills. Take out the oil pan, cut the fish head until it is slightly yellow, and take it out for use; Cleaning Rhizoma Chuanxiong, Radix Angelicae Dahuricae, Rhizoma Gastrodiae and Rhizoma Zingiberis Recens.

2. Put all the ingredients together in a saucepan, add appropriate amount of water, cover the saucepan, simmer for 40 minutes, and season for later use.

Ingredients: the first grass carp (both carp and silver carp), 4 pieces of ginger and 2 pieces of onion.

Practice: cut off the fish whiskers, fins and scales and scrape them clean. Cut open the fish head, clean it, remove the black film and blood, spread the bottom of the pot (crock is the best), add enough water into the onion and ginger slices, add a teaspoon of white wine (the wine will take away the fishy smell when it evaporates, but not too much), open the lid, bring it to a boil with high fire, skim off the floating foam until there is no floating foam (a little medlar can be added, which is more beautiful), then cover the lid and stew for one hour on low fire. This soup is not white, but delicious and moist. Sprinkle with shallots and coriander when serving. If you want to match tofu, you can add south tofu slices in 40 minutes.