1. Wash the head of the fish, it is best to cut the fins, because if there is no sharp knife, it will be avoided.
2. Cut tofu into pieces.
3. Put the oil in the pot and heat it to 70% heat, and fry the fish head on both sides.
4. Add enough water. Since the head of the fish was not cut open, I had to add half of the water, but the water was cut.
5. Bring to a boil to remove the froth, flip once in the middle, don't need to flip frequently, until the soup is milky white.
6. Add tofu and cook for 5 minutes.
7. Add salt and pepper to taste.
8. Out of the pot, sprinkle coriander. Drizzle some sesame oil.
Tips:1. The bigger the fish head, the better the taste;
2. It must be fried (not fried), otherwise the soup that is as white as milk cannot be cooked;
3. Try to cook the fish as little as possible, because the fish soup becomes more fishy as it turns;
4. It is advisable to put less seasonings in addition to salt. Salt should not be released early.
