1. Prepare the fish head and Chuanxiong.
2. Heat a pan, put a little lard in it, and dissolve (the fish soup must be cooked with lard if it tastes good, the soup will be fragrant and white, and no milk is used to adjust the whiteness of the fish soup. Remember Live).
3. Add ginger slices and sauté until fragrant.
4. Add the fish heads and fry them in a small fire for a final shape.
5. Fry one side and then gently turn it over.
6. After the fish head is fried, turn it into the soup pot (I also put in the fish bones from the previous fish).
7. Add boiled water, boiled water, boiled water that has not had the head of the fish, and it is important to say three times. Put in chuanxiong slices.
8. Bring to a boil, change to low heat, and simmer for about 40 minutes.
9. Then add the tofu slices and continue to simmer for 20 minutes. Turn off the heat and add a little salt.
10. Very very tasty.
Tips:Ligusticum chuanxiong has a special fragrance, please bypass it if you are not happy. To make the fish soup taste good, you must use lard and boiling water!