Composition:

Ding fish: 2 strips

Ginger: 4 slices

Pepper: 10g

Chicken essence: 5g

Steps:

1. Clean two fish, dry the surface moisture and cut into sections.

2. Slice the ginger, cut the onion and burn the oil in the pot. When the oil is hot, stir-fry the ginger slices and fish segments for a while.

3. Add water when the fish pieces are fried until the skins at both ends shrink. After the fire comes to a boil, simmer for five minutes.

After five minutes, the soup turns milky white. Add onion and pepper and cook for another minute. Finally, season with salt and chicken essence and serve.