Lard hot, put ginger popped a little then add water. Put the fish into the pot and add salt. Fish is best to stew no less than 10 minutes, and then put some green onions, monosodium glutamate is good.

2, Chai fish introduction: is a cold water fish cod dried products, because it looks like firewood and is called "Chai fish" by the Cantonese. It has the function of strengthening the spleen and stomach, benefiting the Yin and blood. Cantonese people often use it to make soup and congee.