1. Wash fish heads and drain.
2. Cut tofu into pieces.
3. Bacon, sliced raw pork.
4. Cut green onion and ginger into sections and slices.
5. Green beans are the best, but not down.
6. Add oil in a warm pan, heat the pan over a low heat, add the meat and green onion and ginger, and stir-fry for a while.
7. Under the fish head, fish tail. Fish bubble. Stir fry over medium heat, the fish head is too big and it is not easy to turn over.
8. When the color is slightly yellow, add hot water and simmer.
9. Add the tofu cubes and bring to a boil over high heat.
10. Turn it over.
11. Cover, reduce to medium heat, and simmer for about 20 minutes. The aroma wafted out and swallowed.
12. Add a little rice wine to remove fishy and freshness, white wine is also fine, and foreign wine is fine.
13. The soup becomes whiter, add green beans and crushed garlic cloves, cover and simmer for ten minutes.
14. That's it. If you are not in a hurry, you can continue to stew. Add salt five minutes before starting the pot, the amount of salt varies according to taste.
15. Chop the raw garlic and mince, mint leaves, and put them in a bowl.
16. Add soup, first a few bowls of fish soup.
17. Sprinkle mint and raw garlic on the fish head and blanch it.
18. There is no big plate that can hold this product at home, so I put it on the table directly.
Tips:Stir-fried raw meat slices produce oil, animal fat is very helpful for fresh fish soup.
