Step 1

Remove the head, skin and bones of snakehead, wash and cut into sections.

Second step

Slice the ginger, peel the garlic, tie the onion, and cut the rest into chopped green onion.

Third step

The fungus is soaked in advance.

Fourth step

Wash and drain the edamame.

Step five

Heat oil in the pan, add ginger slices and garlic, and stir-fry the cut fish head, skin and bones.

Step 6

After the fish changes color, add cooking wine, stir-fry edamame slightly, and then add a bowl of water and onion.

Step 7

Cook the fish soup on medium-high fire until it turns white (about 15 minutes), then add black fungus and cook for 2 minutes, add salt and sprinkle with chopped green onion.