1. Cut the soft tofu into small cubes, wash the fish head and enoki mushrooms, peel and slice the ginger, and pat the garlic to remove the clothes and slice.
2. Add appropriate amount of oil to the wok, add the fish head after the oil is hot, and fry until the fish head is golden brown on both sides.
3. Pour proper amount of oil into the casserole, add ginger slices and garlic slices, stir slightly, stir up the aroma and release the fried fish head.
4. Pour in 3 bowls of water, if the fish head is under the head, add 2 tablespoons of salt, the amount of cooking wine, cover the high heat and boil until boiling, change to medium-low heat and simmer for 30 minutes, until the soup is milky white.
5. Add the cut tofu, enoki mushrooms, and goji berries, and continue to simmer for 10 minutes.
6. Sprinkle in coriander and you can get out of the pot.
Tips:1. Heat the pan, wipe the bottom of the pan with ginger slices, add oil to heat, and then add the fish head for frying to prevent the fish head from being cut. I didn't use ginger to be lazy this time.
2. If you want the fish head soup to be fragrant and creamy white, the fish head must be fried until golden brown, and then poured into water and simmered into a white thick soup.
