1. The fish head is cleaned and split in the middle
2. Wash tofu and cut into pieces
3. Soak the fungus in boiling water in advance
4. Put all the fish head, tofu, and fungus in the casserole
5. Add 2000ML water, ginger slices, cooking wine, salt, and bring to a boil
6. Turn to medium and low heat and cook for 40 minutes
7. Beat the eggs in an empty bowl, sprinkle with pepper and mash well
8. Boil the fish soup, pour in the egg liquid, turn it into an egg flower shape, and cook for 5 minutes
9. Sprinkle chopped green onion, add chicken essence, and ready to cook
Tips:1. The fish head should be cleaned and free of blood;
2. The eggs are finally tuned in, they will grow old after a long time of cooking, which will affect the taste;
3. A small amount of pepper to remove fishy and freshness
