2. Heat up the pan so that you can feel the heat with the back of your hand on the top, then pour in a little peanut oil and get ready to fry the fish. This is called hot pan and cold oil to prevent the skin of the fish from sticking to the pan.
3. Add the ginger slices and add the fish. Fry until the fish skin is lightly browned, taking care to turn it over.
4. When both sides are cooked, pour off the oil from the pan. Add the cooking wine and water. Note that it is to heat the water.
5. The moment you add the hot water you can see that the soup is actually white. Cover the pot and bring it to a boil.
6. Add a pinch of salt once it boils. It is actually ready to be served in bowls by this time. However, if you are looking for a creamy fish soup, you can transfer the fish with the soup into a casserole dish and turn on low heat to simmer.
7. Cut a few pieces of green onion and sprinkle into the pot to serve. Directly on the table is probably so. Because of the two eggs, and did not turn the pot to cook resulting in fish soup does not look so white.
8. If it is transferred into the casserole after stewing, the soup color is more white. But be careful not to add salt first if you are going to transfer the pot.