2. Rinse the fillets and marinate them with protein, starch, cooking wine, salt and pepper 10 minutes.

3. Wash the vegetables and coriander and control the water for later use.

4. Cut the ginger, onion and garlic and prepare the spices.

5. Start the oil pan and put the spices in the pot.

6. Then add ginger, onion and garlic to stir-fry the fragrance.

7. Move the fried ingredients into the soup pot together with the oil, and add appropriate amount of salt, sugar, sesame oil, carved wine, chicken essence, pepper and oyster sauce.

8. Pour in the boiled chicken soup.

9. Cook the fish head, fish body and fish tail for 3 minutes.

10. Slide the fillets into the pot and pull them apart with chopsticks.

1 1. Then add garlic leaves and cook over high heat 1 min.

12. Finally, put the lettuce and coriander into the pot and blanch the vegetables with the temperature in the pot.