魚頭先煎香再熬湯，才可熬出香醇的奶白魚湯。配料選擇豆腐、芫茜、皮蛋等，一方面補充鈣質，一方面也可降火去燥。

Pan-frying the fish head before stewing in soup ensures a rich and milky effect. Ingredients such as tofu, coriander, and preserved eggs provide plenty of calcium, and can also clear heat.