1. Wash the head of the fish and put a double knife on the meaty area
2. Heat the frying pan, add the fish head and fry until golden on both sides
3. Transfer to a casserole, add green onion, ginger, garlic, cooking wine and cold water, turn to a low heat and simmer until the fish head soup turns white
4. Crab wash
5. The soup in the casserole is white
6. Add the crab and simmer for another 20 minutes
7. Add oyster mushrooms and simmer for another 3 minutes
8. It has been simmered for more than an hour, and it is ready to eat
Tips:Fried fish must be heated in cold oil so that the fish will not break. The longer the fish head is simmered, the whiter the soup becomes.
