1. Wash the fish head, fish bubble, wash ginger, and slice.
2. Bring a clean pot to high heat, pour in the right amount of corn oil, you can use more, you need to fry the fish. Heat the oil.
3. Wipe dry with kitchen paper towels.
4. Add ginger slices and fry for 5 seconds.
5. Put in the fish head. Same side. Fry for one minute. Push it slightly with a spatula. Fry until golden.
6. Turn it over and continue frying.
7. Add the fish bubble and fry together. Until the fish head is golden on both sides.
8. Pour an appropriate amount of cooking wine.
9. Add water.
10. As shown in the picture, top the fish head with clear water, cover and boil. Turn to medium heat and simmer for 18-20 minutes. Use a spatula to push it several times in the middle to prevent the bottom from sticking.
11. Wash the tofu and cut into pieces.
12. Simmer for 18 minutes, add tofu and gently push. Dip the tofu into the fish soup, turn to a low heat, cover the lid, and continue to simmer. 10-15 minutes.
13. Let the tofu soak up the soup, add 2 tablespoons of salt to taste for the last 5-8 minutes, and control the amount of salt according to your taste.
14. Sprinkle a little white pepper, stir well with a spatula, simmer for 5 minutes, cover the pot and stuff for 5-8 minutes. Can be out of the pot.
Tips:1. Use kitchen paper towels to dry the fish head, so that the cooking oil will not splash. 2. Add a little pepper to taste and taste delicious. You can sprinkle chopped green onion or garlic leaves if you like!
