Prepare two ingredients for fish stew, which are a few slices of ginger and a few scallions.

These two ingredients can remove the fishy smell and add fragrance to the fish without bringing bad taste or affecting the color of the fish soup. After the fish is out of water, wipe it with a few kitchen towels to remove the moisture in the belly and on the surface. This will make it easier to fry, less likely to stick to the pan, and less afraid of frying.

Heat the wok. When it starts to smoke, add oil. Moisten the pan while heating. The oil will smoke slightly. When it is almost 70% to 80% hot, pour it out and add some more cooking oil.

Bring it to 50% heat, put the fish into the pot, and don’t move it after putting it in. Fry over low heat until golden brown. You can turn it more during the frying process to keep the fish evenly heated, etc. It won't stick to the pan or break the skin when you turn it over. After turning it over, fry it in the same way. Do not take it out after frying. Place the ginger slices directly next to the fish and fry it slightly with oil to release the fragrance.

Then pour in an appropriate amount of boiling water, turn to high heat and bring to a boil, add green onion knots and continue to cook over high heat until a white soup comes out. Turn to medium-low heat, keep the fish soup rolling, and cook for another ten minutes. .

After the fish soup is cooked, remove the ginger and scallion knots, sprinkle a little salt to taste, turn off the heat and pour it out, then sprinkle a little chopped green onion. The fish soup brewed in this way is fragrant but not fishy, ??thick white but not dark and not too bland. It is very delicious.