1. Chop small pieces of river fish head and fry slowly until half cooked, then add salt, ginger, cooking wine and fry for another two minutes
2. Tofu cut into pieces and set aside
3. Add the right amount of water to the fried fish head and put the cut tofu in and cook together
4. Wash a green onion, cut into small sections, and set aside the sour bamboo shoots
5. Add the scallions and sour bamboo shoots to the fish soup after boiling for half an hour, then cook on low heat for two minutes
6. Out of the pot, finished
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