1. Prepare 1 fish head, 1 small bitter gourd, 1 piece of ginger, 1 piece of water tofu, and appropriate amount of green onion. The smooth surface of this bitter gourd is not very bitter, and the stew is just right. There is also a kind of pearl bitter gourd with a lump on the surface, which is very bitter. It is recommended not to use it in the stew, because the soup will be very bitter.
2. Remove the gills of the fish head, scrape off the black film on the abdomen, wash and chop into small pieces. Slice ginger, cut bitter gourd into thick slices, cut tofu into small pieces, and chop chopped green onion. Also prepare a pot of hot water and wait for the stew. The gills must be washed, and the black film on the abdomen must be scraped off, otherwise the soup will have a fishy smell.
3. Put a proper amount of vegetable oil and ginger slices in the wok on the stove, heat up the aroma, add the fish cubes, add the appropriate amount of cooking wine, stir fry until the fish turns white, add the prepared hot water, add the cut tofu, and bring to a boil , Simmer on high heat for 5 minutes. Put more hot water at a time, so that the water content of the stewed soup is just right. If there is less soup and water needs to be added, it is best to heat the water.
4. After the soup has been simmered for 5 minutes, add bitter gourd and continue to simmer for about 5 minutes. At this time, the soup is already milky white and can be seasoned. If you like a strong flavor, you can simmer it again. The fish head itself is already very delicious, so it is seasoned with salt as the main ingredient, supplemented with a small amount of oyster sauce and chicken essence for freshness. This soup is very delicious.
5. Take a large soup pot, add chopped green onion, and pour the well-tuned soup into the pot. This thick fragrant bitter gourd tofu fish head soup is done.
