Tofu is the main ingredient of vegetarian dishes in China, and it is also a traditional food in China. It is said that it originated from Liu An, the king of Huainan in Han Dynasty, with a history of more than two thousand years. In the history of two thousand years, tofu is divided into south tofu and north tofu. Stir-fry tofu in a pot, add water and salt, stew until the water is almost dry, add sugar, monosodium glutamate and wet starch to collect juice, sprinkle with pepper, and then take it out. Heat oil in the pan, add onion and ginger, stir-fry a few times, add a teaspoon of red oil and half a teaspoon of soy sauce, stir-fry until fragrant, and add appropriate amount of boiling water. Pour the prepared soup into the casserole. You'd better cover the fish head on the soup and start a big fire. Stir-fry evenly, add chopped onion and ginger and stir-fry until fragrant (save some onion), then add a tablespoon of soy sauce, fried tofu horn and pickled mushrooms, and continue to stir-fry.
Add the tofu pieces and stir gently, being careful not to break the tofu; Boil and simmer for 5 minutes. Finally, add salt and chicken powder; Sprinkle with coriander and chopped green onion and serve. Pour the oil into the wok, add the fish head when it is 70% hot, and fry on both sides (about 3 minutes on each side) over medium heat. Put the fish head on one side of the pot, saute the onion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head. Add water to the pot, add chopped green onion, shredded ginger and tofu, and salt. Bring to a boil with high fire and simmer for about five minutes. Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. Making soup with shrimp and tofu is not only delicious, but also nutritious.