After the pot is boiled with clear water, put the fish directly into the pot and heat it for 3-5 minutes.

Fish out and put it in cold water to quickly peel off its skin.

Rubbing gall bladder water and blood of yuanyu on the meat is mainly aimed at removing the fishy smell of yuanyu, which is very important for making yuanyu soup.

Put a little oil in the wok. When the oil is hot, put the fish in the wok and stir-fry over high heat until it is medium-cooked.

Add a proper amount of water to the wok, and add the onion and ginger slices. After boiling over high fire, heat over low fire for 20-30 minutes, and the fish soup will be ready.