Fish Head with Tofu Soup

Ingredients:

Carp, tofu, peanut oil, ginger, garlic, water, stock, baby bok choy, straw mushrooms, salt, ground white pepper

Cooking instructions:

1. Clean the head of the bighead fish (about 500g), and make some cuts on the lower jaw to make it into two connected halves. Rinse and drain.

2. Soak two pieces of cloth-wrapped tofu in water with salt for about 15 minutes; then cut the tofu into tubes.

3. Heat peanut oil in a wok. Then put the fish head in the wok, and fry until it becomes golden yellow, thoroughly cooked. Remove the fish head and drain the oil. Put it into a clean plate for later use.

4. Heat a clean wok with oil over high heat. Add ginger and garlic, and stir until the aroma of these comes out. Add three cups of water, and two cups of stock. Add the fried fish head, tofu, baby bok choy and straw mushrooms. Add seasonings, salt and some ground white pepper. Bring it to a boil with high heat. Cover the wok and let it simmer for another 20 minutes.