How to Make Fish Head and Tofu Soup with Fermented Chinese Cabbage

Heat oil in a pot, then add an appropriate amount of Szechuan pepper. Fry until fragrant, then add a little dried chili.，
Add ginger and garlic slices to fry out the aroma, then add sliced or chunked Sichuan pickled green vegetable (not Northeastern pickled cabbage).The sour vegetables in an acid-curry fish dish are from the Sichuan pickled green vegetable, which is the above-ground part of preserved mustard greens.Add water, a bit of salt and（sugar (I think adding a little sugar makes it even more flavorful, but you can skip this if you prefer). Bring to a boil, then add half-cut fish head. If you like a richer broth, cook over high heat for 10 minutes; for a clearer broth, simmer on low heat for 20 minutes.Then add tofu (choose Northern brine tofu for its good texture and strong bean flavor. Cut into 1.5 cm cubes or oblique slices). Cook for more than 5 minutes to fully infuse the tofu with flavor.Serve in a soup bowl, then pour hot oil over it which has been heated with Szechuan pepper and dried chili.
(If you don't like oily food, skip this step.) Add some pepper powder, and that's it.
Then add mung bean curd.(It's best to choose northern salt brine mung bean curd, which has good elasticity and does not easily break, with rich bean aroma. Cut the mung bean curd into 1.5 cm cubes or oblique knife flat rhombus pieces, and simmer for more than 5 minutes.) Drain and serve in a soup bowl.
In the wok, add some oil and heat it up, then fry Sichuan peppercorns and dried chili peppers to release their fragrance, pour it over the soup (skip this step if you don't like greasy food).Add，
a little black pepper.