1. Ingredients preparation: descale the fish head, split, wash and set aside, heat the pan into vegetable oil, put the shallots and ginger until fragrant, rub the ginger on the wall of the pan to prevent sticking
2. Add the fish head and stir-fry on the side until the meat is white, then turn it over, add enough water until the fish head is over, cover the high heat to boil and then reduce the heat to simmer
3. Stew until the fish soup is thick and white, then add the diced tofu and simmer for a while
4. Season with salt and chicken essence and serve it out. You can also put some lettuce as a side dish when it comes out of the pot.