1. Prepare the ingredients, clean the fish head and drain the water
2. Put the jujube and gastrodia elata in a clay pot, add two bowls of water to a boil, turn to low heat and cook for 40 minutes
3. When the gastrodia elata is almost boiled, put vegetable oil and ginger in the frying pan, add the fish head on both sides and fry until golden
4. Turn the fish head to the pot, add three bowls of water to a boil, cook for ten minutes until the soup turns white, add in small pieces of tofu
5. After boiling again, put it in a large clay pot, boil the jujube and gastrodia elata on a low fire for 20 minutes, sprinkle in the wolfberry, and add a little salt.
