1. Mince ginger and garlic, dice mushrooms, mince green garlic, prepare minced meat
2. Rinse and slice tofu
3. Raise the frying pan and fry the tofu cubes
4. Turn it over and fry until golden on both sides and remove
5. In the original pan, fry the salmon head until the skin is golden and the fish oil inside is released and fished out for use
6. Fry the fish bones (the fish bones are bought together with fish heads)
7. Stir-fry fragrant ginger garlic, shiitake mushrooms and minced meat with fish oil
8. Add bean paste, sugar, cooking wine, dark soy sauce and some water and stir-fry until it becomes a miso soup
9. Put the fried fish head (including fish bones) and tofu cubes into the miso soup and cook until delicious
10. Heat a casserole, add ginger garlic and onion shreds and stir well,
11. Pour the cooked fish head and the thick soup into a casserole, sprinkle a little green garlic, and bake for 30 seconds
