1. Divide Cai Yu into fish bones and fillets. Bones are used for making soup, and fish fillets are used for scalding in soup. )

2. Soak the chopped fish bones and fish in clear water for a while to remove blood. Only in this way can the soup be white. Be sure to soak it in white. Otherwise it's black soup. )

3. Add the fish fillets to the egg whites and mix well with the cornflour. This will make the fish fillets cooked in the soup more delicious and fresh. )

Step 4 cut the radish into pieces for later use

5. Heat the pan, add oil, stir-fry ginger slices, stir-fry fish bones, add a little salt, cook wine, stir-fry fish bones until they are milky white, and then add clear water to cook soup (the amount of water is three times that after covering fish bones). Stew for 45 to 60 minutes. Add white radish slices halfway. Finally, add chicken essence and white pepper. The more the soup is cooked, the whiter it becomes, as white as milk.

6. After the soup is cooked, put it in a hot pot and add the fish fillets. White side dishes such as tofu and Flammulina velutipes can also be added to the hot pot.