Fish head bee hoon soup

 Ingredients

- 3 cm Ginger - shred
- 2 Tomato sliced
- 1 chicken stock cube
- Batang fish head x 2
- Salted vegetable, slice thinly
- Letuce, bitter gourd, chye sim, bean sprout  or vegetable of choice 
- Soak 200g of beehoon for 30 mins in water

- chop and marinate fish head with salt and pepper and chinese rice wine
( pan fry to 80% cooked with some shredded ginger ) and put aside

Fry ginger to fragrant and add in tomato to fry and half bowl of chinese rice wine ( Shao Xing wine) , add water and bring to boil. Add one chicken stock cube and salted vegetable into the soup.
Add in fish head (or sliced fish) and simmer.
Add in vegetables
Add in beehoon and cook for until soft

Credit - https://fb.watch/8YOKIFcnqj/