1. Prepare ingredients: canned corn soup (corn soup) 1 2 cans, fish maw (swim bladder) 160g, eggs 1, coriander (coriander)1.
2, green onions, parsley washed and chopped.
3. After the fish belly is cut open with clear water, it is cut into 4 cm long strips. Add a tablespoon of ginger wine and a proper amount of boiling water to the boiling pot, cook the fish belly slightly, then put it on and drain it for later use.
4. Fill the cooking pot with corn soup, pour broth or clear water to boil, and then add fish belly to cook for about 5 minutes. Add salt, sugar, pepper, sesame oil and other seasonings, add appropriate amount of water to the white powder and mix well, and pour into the pot to thicken.
5. Beat the eggs evenly, add them to the soup and stir gently. Sprinkle with chopped green onion and coriander and serve.