1. Marinate the fish head with salt and starch for 30 minutes.
2. tofu.
3. Fry the tofu first.
4. Fry on both sides until golden brown.
5. Cut into small pieces, the ingredients are celery and ginger, forgot to shoot the ginger.
6. Then fry the fish pieces.
7. When the fish pieces are fried until golden brown, add ginger slices, pour in tofu pieces, add appropriate amount of water to boil on high heat, cover and stew slowly until the soup thickens and becomes milky white.
8. This level is the best state.
9. Sprinkle some chicken essence and celery leaves to finish.
10. The finished product, full of protein, is nutritious to eat.
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