1. Wash the fish, cut it quickly, and control the water for later use. Cut the onion and slice the ginger for later use. 2. Heat the pot, dig a spoonful of lard (solid) with a spoon, then add two spoonfuls of vegetable oil (vegetable oil) and mix well. Heat it for about seven minutes, pour the fish and onion ginger into the pot and fry for one minute, and slowly turn the fish pieces to avoid breaking the skin. Otherwise, it will be just like stamps, with poor quality and poor sales. 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. Stew for 20 minutes on medium fire, then uncover the lid and add appropriate amount of salt and monosodium glutamate (it is best not to use chicken essence).

Fish soup should be white and beautiful. First, choose animal and plant mixed oil. Second, put cold water. Third, don't fry the onion and ginger first, because the oil pan is hot quickly and it is easy to fry the onion and ginger black. In this way, all the black blocks floating in the soup will affect the appetite. Put them with the fish. After the soup is ready, the onion and ginger soup will be white, very pleasing to the eye and delicious.