1. Wash the fish head clean, so that the fish skin will not stick to the pan, marinate it with a little salt for 2H (before cooking, it needs to be washed several times with clean water to wash away the salt, otherwise it will be very salty)
2. Cut the water tofu into cubes, I used a bit too much, I used 6 cubes
3. Prepare the seasoning
4. Prepare the seasoning
5. I like to eat emperor dishes, so I prepared a few
6. After preparing the ingredients, dry the bottom of the pot and add some vegetable oil
7. After heating up, add the fish heads that have been cleaned of salt (the fish is relatively large, I only used half of it)
8. Fry on low heat until the fish is slightly yellow on both sides, spread the fish around, use the oil in the middle to fry the ginger, green onion and pepper
9. If there is a lot of oil remaining after frying the ginger slices, it is recommended to change the soup pot and pour out the excess oil. Then add water until the fish head is covered, boil over high heat and simmer until creamy
10. Add tofu and simmer for about 15 minutes
11. Whisk off the white momo, bay leaves and star anise, add salt and a little thirteen incense (you can leave the thirteen incense)
12. Add the emperor's dish and cook for about 1 min.
13. Take it out of the pot, put it in a bowl, add chives or coriander, and add vinegar according to your taste.
