1. After slaughtering the snakehead fish, wash and dry it, cut off the tail, and remove the interrupted part of the fish meat along the back;

2. The removed fish meat has some residue near the belly. A small amount of fish bones remain, remove them with a knife;

3. Cut the remaining fish meat without bones into thin slices diagonally along the skin;

4. Cut the remaining fish into thin slices Cut into sections and set aside along with the fish head, tail and skin.

1. Boil the previously processed fish racks in boiling water to remove the blood, then fish them out and drain them;

2. Place the boiled fish racks into a bowl filled with water. In a clay pot, add ginger slices (a little more), lotus root (peeled and cut into hob-shaped pieces), and green onions;

3. After boiling over high heat, simmer over low heat for 2.5-3 hours, then adjust Add appropriate amount of salt and chicken essence.