Ingredients
2 fish heads, 50 g (about 1.8 oz) each of shiitake mushrooms and winter bamboo shoots, and 100 g (about 3.5 oz) of tofu.
Seasonings
Soy sauce, salt, MSG, pepper, cooking wine, scallion, ginger, and minced garlic, all to taste.
Instructions
1. First, deep-fry the fish head, then add Pixian broad bean paste, scallions, ginger, and minced garlic to taste. Pour in broth, bring to a boil, then skim off and discard the solids.
2. Add mushrooms, winter bamboo shoots, tofu, soy sauce, salt, MSG, pepper, and cooking wine. Once the fish head is cooked, add the mung bean starch sheets. When the soup returns to a boil, thicken with cornstarch slurry and sprinkle with chopped garlic chives before serving.