Pan-fry a large silver carp until done, add tofu, spray on soy sauce, water, green onion, wine, and then let everything come to a boil. When the colour of the soup has turn slightly red in hue1, it is ready to be served. The flavours from the fish’s head is incredibly good. This is a Hangzhou dish. The amount of soy sauce to be used here is proportional to the size of the fish
1 I’m not sure what turns this soup slightly red/pink. Perhaps the heme from the fish’s flesh leaks out during the cooking process and somehow does not get denatured by the cooking heat?