1. Cut the bighead into two sides and wash it for later use.

2. Cut the tender tofu into pieces and soak it in cold water for use.

3, ginger peeled and cut into pieces, chives cut into sections.

4. Boil the clear oil, add the fish head, fry both sides until slightly yellow, pour in the ribs and cold water (the water can not pass through the fish head), cook the fish head soup with strong fire until it turns white, then turn the fish head over, add tofu, add salt (if you like spicy food, you can add dried Chili at this time), and cook for 3-5 minutes.

5. Sprinkle pepper and a small amount of monosodium glutamate after boiling (don't put it if you don't like it). Sprinkle chives on the pan.