Cooking Steps

1. 

   Step1:Fat head half, garlic three, ginger two pieces, white pepper right amount, salt right amount, shallot several sections, coriander 1, cooking wine / rice wine right amoun

2. 

   Step2:Marinate the fish head with cooking wine and a little salt for a while (drain the water before frying or take the cooking paper towel to absorb the excess water to avoid oil skipping

3. 

   Step3:Tofu, coriander, onion, ginger and garli

4. 

   Step4:Pour some oil into the pan and slowly slide the fish head along the edge of the pan into a small heat and fry until golden on both sides (more fish heads are used here than large ones

5. 

   Step5:Pour out the oil in the pot and leave only the fish head and add in the scallion, ginger, garlic and five spice rice wine / cooking wine and carrot slice

6. 

   Step6:Add a little soy sauce (no soy sauce if you want milk soup) and add water to the top of most fish heads

7. 

   Step7:Cut tofu into pieces, add it to the soup, cover it, and heat it for ten minutes

8. 

   Step8:After boiling, turn to medium low heat for about 15 minutes (you can see the soup turning white without soy sauce). When the soup turns milky white, pour in some white pepper to remove fishiness and cook for about 5 minutes

9. 

   Step9:Pour in some salt to taste, and you will be out of the pot