A common soup in life is delicious, white as fat, rich in nutrition, high in protein, easy to digest and absorb, and suitable for all ages. It can be a signature dish of the restaurant for tens of yuan, or ordinary people can put a little soy sauce and fry it in 80% hot pig oil pan for about 3 minutes. When the fish head turns yellow, pour it into a colander to drain the oil. When the wok is heated again, add onion oil, oil boiled with a little lard and onion in advance, pork slices, fish heads, mushrooms and soft sugar. Refers to the bighead carp that grows naturally in a class of waters without feeding any feed. Guangshan Pohe Reservoir and Wuyue Reservoir, including Xinyang Nanwan Reservoir, are all fish of this quality. This kind of fish is delicious when stewed. It is the best, at least without any modern pollution.

Advantages: Fish head contains unsaturated fatty acids and other substances, while tofu contains a lot of protein. There is a reason for this. Vitamin D in fish can promote the absorption of calcium in tofu, and the delicacy of fish and the tenderness of tofu are simply delicious. Gong Fan usually likes to drink fish head tofu soup, especially in winter, which is very warm. The effects of invigorating qi, clearing away heat and moistening dryness. We often eat fish heads. Generally we choose chubby fish, or silver carp or silver carp. After buying them, we cut them in half. There is a black film on the fish head. We must tear it up and clean it, so that the fishy smell will be much less. After the fish head is cleaned, add onion and ginger cooking wine and salt to marinate 15 minutes.

Tofu soup, which can strengthen the brain and warm the stomach, dissipate heat and quench thirst, can improve memory and is beneficial to the body. Control the oil in a cold oil-lubricated pan, then leave a little base oil in the pan, cut the fish head aside and fry it in the pan first. A minute later, the fish soup that has been stewed for a while has turned milky white. Add fried tofu and washed seafood mushrooms, add appropriate amount of salt and spiced powder, continue to cover and stew for 40 minutes, then turn over and fry the other side until it is slightly yellow. Control the excess oil, add boiling water to boil, and submerge the fish head. The purpose of adding boiling water is to make the fish soup whiter and thicker.