1. Chop off the head and tail of the fish, wash them, and soak the seaweed buds in water for later use;
2. Slice the garlic, cut the ginger, and cut the scallion into small sections;
3. Add water to the pot, put in garlic slices and scallions, and cook in high heat;
4. After boiling, put in the cleaned fish head and tail, blanch and scald, remove the blood;
5. Fish head and tail can be fished out if they are slightly discolored, and the surface froth can be removed with clear water;
6. Take out the seaweed buds, wash them, cut them into shreds for use, wash the tofu and cut into small pieces;
7. Heat the pot, add a little oil, add onion, ginger and garlic to stir fry, put in fish head and tail, quickly stir fry for several times until the color changes;
8. Pour the fried fish head and tail, together with onion, ginger, garlic and oil into the casserole, and add 1000ml of water;
9. Bring to a boil over high heat, put in tofu, turn to low heat and simmer for about 40 minutes, put in seaweed sprouts;
10. Add the washed shrimp skin, continue stewing for about 15 minutes, turn off the heat, and add salt to taste according to your own taste.