Exclusive Claypot Fish Head Soup

Buy fresh fatty fish heads from the market. Wash them thoroughly, removing all the black membranes inside the fish heads. Use a kitchen towel to absorb the moisture, then marinate them with a little salt.

Heat the pan until hot. Add the fish head to fry. Then add two slices of ginger to remove the fishy smell. Turn to low heat and fry slowly.

Turn to medium heat and add an appropriate amount of cooking wine.

Add enough water to cover the fish head, cover with a lid, and bring the water to a boil over high heat.

Take advantage of this gap to blanch the tofu in lightly salted water. Once the water boils, cook for just one minute. This way, the tofu not only gets rid of the beany taste but also becomes firmer, and no matter how you cook it, it won't fall apart.

Cut the scallions, celery, and green onions and set aside.

Skim off the excess foam from the soup. Add the green onions and celery leaves. Simmer over medium heat. The temperature for cooking the fish? It's roughly like this—just when you see small bubbles in the water.

Add the tofu and continue to simmer for about ten minutes. Add an appropriate amount of salt and white pepper.

I made a dipping sauce with sesame oil, light soy sauce, and Lao Gan Ma. A delicious and tasty soup is ready.