1. Cut the fish head into 4 pieces, smash the ginger
2. Wash the mustard greens and cut into sections about 2 cm in length, remove the coriander, wash and cut into two sections
3. Add oil to the hot pan and fry the fish head until golden on both sides, add the fry cubes and salt
4. Pour in the hot water that has not had the fish head
5. Bring to a boil on high heat, turn to medium heat and cook for 10 minutes until the soup turns white
6. Add mustard greens and cook until cooked through
7. Pepper
8. Put the parsley before serving
Tips:Add a small amount of pepper to remove the fishy smell and warm the stomach
