Radish, a few drops of white vinegar, ginger, green onion, bullhead fish, salt, stock essence

practice

1. After heating the pan, add a little oil, onion, ginger, and a few drops of white vinegar and stir-fry until fragrant. Add radish and stir-fry for a while.

2. Continue to add fish segments and water (add enough at one time), and add appropriate amount of salt after the soup boils.

3. Finally add stock essence and serve.