1.

Buy fish offal, clean dirt and intestinal oil.

2.

After boiling, add a few drops of cooking wine to blanch the fish, which is very important to remove the fishy smell.

3.

When the blood is basically broken, scoop it up with a spoon, and be sure to be gentle to prevent it from breaking.

4.

Stir-fry ginger and garlic in a hot pot with cold oil and small fire. Add some pepper and stir fry together, which is an important seasoning to remove the fishy smell.

5.

Keep the fire small. Stir-fry the ginger, garlic and pepper, add a tablespoon of Pixian red oil bean paste and stir fry, never touching the pot.

6.

stir-fry

7.

Don't stir fry the fish offal later, or it will go bad.

8.

Add the right amount of boiling water. If the fish will disperse naturally, turn to the fire and boil.

9.

Add more sugar.

10.

Soy sauce+soy sauce+pepper, basically do not need salt, bean paste has a salty taste.

1 1.

Stew the whole process with high fire, and all the cooked floating foam should be skimmed.

12.

Add radish slices when the soup is almost half empty.

13.

Let the ingredients mix evenly. Don't stir fry, just give it a push.

14.

When the soup is about a quarter left, add Chinese cabbage and the whole process will catch fire.

15.

Finally, sprinkle with chopped green onion and coriander to serve. The remaining soup can be kept with bibimbap or basically dried.