1. Let’s first talk about white tofu turning into frozen tofu. Cut the white tofu into pieces and drain the water.
2. Put it in a fresh-keeping bag and place it tightly in the refrigerator to freeze for more than 24 hours
3. Prepare the ingredients
4. Take out the frozen tofu one hour in advance to thaw, squeeze the dried water, and put it in the soup pot for later use
5. Pour in rapeseed oil from the pan, add the fish heads, fry on low heat, and put it out
6. Add minced garlic, red hot pepper, ginger
7. Stir-fry the aroma, pour in pure water (the amount of water can cover the fish head)
8. Put the fried yellow fish head
9. Change the fire to boil it into a creamy white soup
10. Pour into a soup pot with frozen tofu, cover the pot and boil, change to low heat and simmer for about 20 minutes, add salt
11. Change to high heat and cook for about two minutes, add the shallots, and cook for about one minute
12. Put it in the pot
13. Light and delicious.
