1. Wash the fish quickly and cut into pieces, and control the water to dry for later use. Cut the onion into sections and slice the ginger for later use.

2. Heat the pot, scoop up a spoonful of lard (solid) with a spoon, then add two spoonfuls of vegetable oil (vegetable oil) and mix well. After heating for about seven minutes, pour the fish and onion ginger into the pot and fry for one minute. Turn the fish pieces slowly so as not to break the skin. Otherwise, it will be the same as stamps, with poor quality and ugly appearance. Since it is delicious food, of course, we should pay attention to the appearance. Stir fry for a while.

3. Then add a proper amount of cold water. Pay attention to cold water, not hot water, so that the protein in the fish can be fully dissolved.

4. Simmer for 20 minutes on medium fire, then boil the pot, and add appropriate amount of salt and monosodium glutamate (it is best not to use chicken essence).

Note: when cooking fish soup, it 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 onion and ginger first. Because the oil pan is hot, it is easy to explode the onion and ginger into black, so all the black pieces floating in the soup will affect the appetite and affect the appetite. After the soup is finished, onions, turmeric and white soup will be very pleasing to the eye.