Detailed practice:

1. First, the pan is hot, and then into 1 tablespoon of cooking oil, continue to burn until hot enough (a little bit of smoke), down into the fish head on medium-low heat fry, add half a spoonful of salt sprinkle evenly. No matter what kind of fish soup, the first step to keep in mind is to fry the fish, fried fish meat is more flavorful, cooked out of the soup more white. It should also be noted that frying fish should be "hot pan cold oil", that is, the pan is hot and then pour the oil to continue to heat, so that the bottom of the pan can form a non-stick layer, with this layer of oil, frying fish will not break the skin.

2. Turn the fish over on one side and continue frying, drop in the shredded ginger and fry the fish head until golden brown on both sides.

3. Next, turn up the heat, add enough boiling water, bring the water to a boil and simmer for about 8 minutes. No matter what kind of fish soup you stew, the second step you need to pay attention to is that you add boiling water to the stew after frying the fish. Although it is said that adding cold water or heating water can make the fish soup white, but adding cold water after frying the fish will make the fish shrink quickly, so that the meat is older after cooking. Adding boiling water makes the fish more tender and without a fishy odor, and also speeds up the cooking of creamy fish soup.

4. Finally, add the right amount of salt to taste, you can serve. Fish head soup itself is relatively fresh, do not need to add chicken essence and other seasonings.