1. Pack the inner fat tofu in the box, remove and cut into thick shreds.
2. 2 teaspoons of bean starch, add 2 times the water;
3. 2 coriander, cut into sections.
4. Heat the pot, 2 teaspoons of lard over medium heat;
5. About 150 grams of white silver carp head, use 10 grams of old ginger slices, 4 teaspoons of cooking wine, and 1 scallion, soak in water for 10 minutes, drain and fry in a pan;
6. Throw the fish head aside, add 10 grams of shredded ginger and fry it to get a good flavor
7. Pour boiling water in a soup pot;
8. Put 0.5 teaspoon of pepper noodles and cook until the soup turns white, remove fish head, ginger, and tofu;
9. Put 0.5 teaspoon of salt and cook for 5 minutes on medium heat;
10. Put 0.5 teaspoon of chicken essence and coriander roots, add water starch in portions, mix well and thicken, pour the oil beads into the soup bowl, and sprinkle coriander leaves.
