1. Wash fish head, cut baby cabbage into strips, cut tofu into cubes
2. Pat a little dry starch on the fish head, heat the pan into the oil and heat the fish head to fry until slightly yellow
3. Turn the other side and continue to fry until slightly yellow
4. Heat up another pot, add oil, heat up, add green onion, ginger and stir fragrant
5. Add the right amount of chicken broth, add the fish head, bring to a boil, simmer for about 10 minutes
6. When the soup turns white, add tofu baby cabbage, simmer with salt and pepper for 5-8 minutes, turn off the heat
7. Put it in a casserole and boil again, sprinkle in coriander and serve
Tips:The soup will become milky white when it is cooked on a high fire. The seasoning can be controlled by the size of the fish head. The oil must be less
