1, material preparation: 1 silver carp head, a piece of bean skin, mushrooms, yuba, shallots, ginger, salad oil, salt, cooking wine, coriander, medlar and chicken essence.

2. Take out the fish, keep the head clean and wash it for later use;

3. Wash all kinds of ingredients and cut into sections: wash shallots and roll them into small pieces, and wash ginger and slice them separately; Cut the bean skin into diamonds, soak the yuba in hot water and cut it into sections, and clean the mushrooms and break them into pieces;

4. Put cold water in the pot and bring it to a boil. Put the fish head, shallots and ginger into the pot; Put some cooking wine and a little sugar;

5. Boil the materials in the pot with high fire, simmer for about 15 minutes with low fire, add bean skin, mushrooms and yuba, and stew for about 10 minutes;

6, stew until the soup becomes thick, the color is milky white, add salt to taste, chicken essence, put it in the basin, sprinkle with coriander foam, medlar, delicious silver carp head soup, stew fish head soup out of the pot and serve.