1. Clean the fish head and cut it in half.
2. Pour an appropriate amount of oil into the pot, heat up, add ginger slices and sauté.
3. Add the fish heads and fry them over medium and small fire.
4. Fry until golden on one side, turn over and continue to fry until golden.
5. Pour in the cooking wine and stir a little.
6. Pour in the right amount of boiling water, bring to a boil on high heat and turn to low heat, and continue to cook.
7. Use a spoon to skim off the foam.
8. When stewing fish, you can handle auxiliary materials. Wash the mushrooms and cut them in half.
9. The tofu is also washed and cut into chunks.
10. Let the fish head cook for about 40 minutes, and the soup is very creamy, add the mushrooms.
11. Add tofu again and cook for 10 minutes.
12. Then add salt to taste.
13. When it is out of the pan, sprinkle an appropriate amount of garlic leaves on it.
Tips:Fry the fish head first to make the soup thick and creamy.
You must use boiling water to cook the fish head, so that the soup will be very creamy and can reduce the fishy smell.
The last garlic leaf is the "finishing touch", which will make the fish soup particularly fragrant, beautiful in color, and greatly reduce the fishy smell.
