1. Spread the egg white on the fish so that it does not stick to the pan when frying.

2. Stuff the washed onions, coriander, ginger, and garlic into the fish’s belly or mouth. Can taste better. Personally I like this method.

3. It must be high temperature and high oil. After the fish is fried, add water. The fish soup needs to be cooked longer and you can add more water.

4. Put the fried poached eggs into the fish soup and cook together. Add ginger, garlic and coriander first. Green pepper (green pepper can remove greasiness and better bring out the fresh and sweet taste of the soup). Then add salt, light soy sauce, a little white vinegar (the book says adding a little vinegar can make a better soup), and strong white wine. Finally, sit back and wait for the soup to boil. Add the chopped green onion before serving.

Yellow-bone fish = yellow-bone fish.

When handling yellow-bone fish, you can first cut off the back spines and spines on both sides of the yellow-bone fish to avoid scratching your hands. This is a deadly weapon in the world.

Note: You can add a little salt and marinate it a little to make it easier to fry.

Fry the eggs until both sides are golden brown. According to personal preference, if you like to eat eggs, you can have more eggs.