1, wash the fish and cut it quickly, and control the water for later use. Cut the onion into sections and slice the ginger for later use.

2. Heat the pan, dig a spoonful of lard (solid) with a spoon, then add two spoonfuls of vegetable oil (vegetable oil), and mix well. After heating to about seven minutes, pour the fish and onion ginger into the pan and fry for one minute, and slowly turn the fish pieces so as not to break the fish skin. Otherwise, it will be just like stamps, with poor appearance and no good selling appearance. Since it is delicious food, of course, we should pay attention to the appearance. Fry for a while.

3. Then add a proper amount of cold water. Note that it is cold water, not hot water, so that the protein in the fish can be fully dissolved.

4. Stew over medium heat for 20 minutes, then uncover the pot and add appropriate amount of salt and monosodium glutamate (it is best not to use chicken essence).

To sum up, fish soup should be white and beautiful. One is to choose mixed oil of animals and plants, the other is to put cold water, and the third is not to fry the onion and ginger first, because the oil pan is hot quickly, and it is easy to fry the onion and ginger black, so that all the black pieces float in the soup, which will affect the appetite. After the soup is ready, the onion, green and turmeric soup will be white, which is very pleasing to the eye.

I hope it helps you.