1. Slice tofu, cut chili into sections, and cut sauerkraut and pickled ginger into slices. Then use ginger slices and cooking wine, add salt and eggs to clear the fish, soak the vermicelli.
2. After the oil is brought to a boil (turn off the heat and then add the ingredients, so that it will not fry), fry for a while (add chicken essence and salt) and fry for about 8 minutes.
3. After sautéing, add boiling water and boil the soup. Turn to medium heat and simmer slowly.
4. After the oil is boiled, put in the good fish heads and fry slowly until slightly yellow.
5. After all is fried, put the fish head and green onions into the soup and slowly boil until fragrant.
6. Boil the fish head soup for about 20 minutes before serving. Pour the fish steak and fish bones first, then add bean sprouts, tofu, and vermicelli.
7. Cook for about 8 minutes, pour in the fish fillets and cook for a few minutes to start the pot!
Tips:The sauerkraut soup made from the fish head soup is not only delicious but also rich in flavor!
