Ingredients: silver carp head 800g, tender tofu 400g, cooking wine 1 spoon, onion, ginger and coriander, salt 5g, chicken powder 2g and white pepper 5g.
1, a fish head, split from the middle, you can ask the seller to help you deal with it and clean up the black film on the inside of the fish head.
2. Add ginger slices and stir-fry to prevent fish heads from sticking to the pot. Add the fish head and fry it on low heat until both sides of the fish head are golden.
3. Add boiling water. If there is no fish head, you can add more. When stewing, some water will evaporate. After turning to high heat, add cooking wine.
4. Add onion and continue to stew for 5 minutes. At this time, the soup has turned milky white. Add tender tofu and simmer for 20 minutes.
Add salt and chicken powder to taste before cooking, which can be adjusted according to your own taste. Finally, add coriander and sprinkle with white pepper.