1. Remove the gills, scales, impurities and wash of the herring head.
2. Wash and slice Chinese cabbage.
3. Wash oyster mushrooms to remove impurities.
4. Heat the oil in the pan, put the fish head down and fry it thoroughly.
5. Put an appropriate amount of water, cooking wine, ginger, green onions, and bring to a boil.
6. Simmer on medium-low heat for 15-20 minutes, and use a spatula to break the fish head.
7. Put down the Chinese cabbage.
8. Put down the oyster mushrooms and cook on high heat for about 6 minutes.
9. Add some salt, chicken essence, pepper, minced garlic, and chopped green onion.
Tips:1. The fish head needs to be deep-fried to make the fish soup white.
2. The fish head can also be chopped and fried.
3. It is best to put a few drops of vinegar when cooking the fish head.
