1. Silver carp, half head, half bellyless fish.
2. Cut the fish into diagonal slices;
3. The fish fillets are fully soaked in cold water with cooking wine, and then rinsed;
4. Drain the water;
5. Grab evenly with salt, cooking wine, and pepper;
6. Mix well with water and red potato powder.
7. Stir-fry the tomatoes with less oil;
8. Stir-fry the tomatoes until they are syrupy, then add the fish head;
9. Add water to the fish head, add pepper to high heat and cook for 5 minutes;
10. Take out the fish heads and put them in the soup bowl. Spread the fish fillets on low heat and put them into the soup;
11. The soup boils slightly and scatter with chopsticks;
12. On medium heat, wait until the noodle soup comes to a boil, then pour the soup into the soup bowl and sprinkle with shallots.
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