2. Seasoning: 2 teaspoons of salt, 2 teaspoons of vinegar, chicken essence 1 teaspoon, appropriate amount of onion, appropriate amount of ginger, cooking wine 1 spoon, broth 1 big bowl, appropriate amount of coriander, 75g of lard (suet) and half a teaspoon of white pepper.

3. Slaughter and clean the fish, remove the head and tail, slice, remove the big thorns and cut into large pieces; Wash coriander and cut into small pieces.

4. Put the cooked lard on the fire, heat it, add onion, ginger and pepper, stir-fry and cook the cooking wine.

5. Pour in chicken soup, add salt and chicken essence, and boil over high heat.

6. Pour in the fish fillets and cook for about 5 minutes. Add vinegar and cook it a little. Turn off the heat and sprinkle with shredded onion and coriander.

7. Cooking skills: If it's too much trouble, you can cook the whole fish in a pot, but you should cut several knives on the fish to flavor it. Or cut the fish into large pieces.

8. Characteristics of dishes: This is a kind of food that is very suitable for pregnant women. This dish is delicious, helps digestion and has an attractive appetite. Rich in high-quality minerals such as protein, calcium, phosphorus and iron, and various vitamins. It is an excellent nutritional soup for pregnant women in the second and third trimesters.