Braised silver carp head

There is a proverb in Yangzhou: "Silver carp eats the head, herring eats the tail, and ducks eat the thighs." Yangzhou big silver carp, with more glue, fat meat and no fishy smell, is tender and fat after winter. The cooking process of this dish is not complicated. After the head of silver carp weighing more than 5 kg is boned, it is put into the pot together with tofu, supplemented with chicken gizzards, chicken legs, ham, etc. After adding water, it is stewed for about 3 hours. The stewed silver carp head is boneless, tender in taste, thick in soup and high in nutritional value. Use a spoon instead of chopsticks when eating, which has a unique flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)