1. Cut the tofu into pieces of length 3×width 2×thickness 1cm for later use, and prepare other ingredients for later use.
2. Wash the head of the fish, remove the gills, blood, and scales, and cut it into two halves from the center of the head to control the moisture. Glue the cut of the fish head to a little surface and set aside.
3. Take a piece of ginger and wipe the bottom surface of the pan so that the fish head will not stick to the pan during frying.
4. Put a little base oil in the pot and put pepper. Fry the fish head with enough oil. Heat the fish head at 70% of the oil (the cut side of the fish head is facing down). Change the heat and fry slowly for three minutes until the cut is browned.
5. After the fish head is fried (the fish head is only fried on the cut surface, the surface of the fish head is not oily), avoid the pepper from the pot, add the ginger slices, pour the cooking wine on the fish head to cook the aroma, then add water to a high heat and bring it to a boil. Simmer for 30 minutes.
6. Remember to remove any blood foam during the slow cooking process (you must wash the fish clean, especially the fish blood). After 30 minutes of slow cooking, add the tofu. Change to medium heat and cook for 15 minutes. Add soy milk. After the high heat is boiled, add the tofu. A pinch of salt and white pepper, turn off the heat.
7. Served in a soup bowl and garnished with coriander.
Tips:1. The gills, blood, and scales of the fish head must be removed, otherwise the fish will be very fishy, which will affect the quality of the soup. \n2, fried fish with pepper, cooking wine with cooking fish head, all to remove fishy. \n3. The fish head should only be fried on the cut surface, and the surface of the fish head should not be over-oiled. There is a lot of collagen on the surface of the fish head. It is a pity that the collagen will melt when heated by the oil.
