1. Qingjiang fish uses fish heads, tails, bones and meat for other purposes.
2. Fish head and fish tail, fish bones and salt, marinated in cooking wine for 20 minutes.
3. Chop the green onion, ginger and garlic, and add the pepper.
4. Refining onion ginger garlic pepper oil.
5. Leave the oil in the pot and fry the fish head, fish bone and fish tail.
6. Add boiling water and cook for a while, add northern tofu.
7. Cover and simmer for 15 minutes.
8. Boil until the soup is white.
9. Transfer to a casserole and continue to simmer for half an hour, then season with salt, white pepper, a little MSG, and sprinkle with coriander.
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