1. Ingredients: fish head, tofu, broad bean curd.
2. Put the oil in the pan and fry the fish head.
3. Turn over and continue frying.
4. After the fish head is fried, add ginger and spring onion and stir fry.
5. Add broad bean petals and stir fry.
6. Add cooking wine, light soy sauce, dark soy sauce, salt and chili.
7. Add appropriate amount of water after adding tofu.
8. After the high heat is boiled, turn to a low heat and simmer slowly.
9. Stew until the fish head and tofu are flavored, and then the soup (I simmered it for about an hour).
10. Just sprinkle with coriander.
11. Plate.
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