1. Choose fat head fish with tender meat and fewer bones, and make a few strokes on the fish head
2. Pour the oil into the pan. When the oil temperature is six or seventy-five minutes old, put the fish head in the pan, fry until golden on both sides, remove and set aside
3. Take a casserole, pour boiling water, put the fried fish head in the pot and simmer a little
4. Add scallions, ginger slices, bamboo shoots, corn flakes, northeastern sauerkraut, vermicelli, thick slices of tofu, shiitake mushrooms, broccoli, put them in the pot, sprinkle some wolfberries, and add some ingredients according to your preferences
5. When stewing, you can add half a cup of soy milk to make the fish soup richer, and at the same time remove the fish head smell
6. Finally, cover the pot and boil on high heat, then reduce the heat and simmer slowly
Tips:1. Fry before simmering the fish soup, the soup is milky white and tastes better.
2. Add half a cup of soy milk during stewing to effectively remove the fishy smell
