2. Accessories: coriander, angelica, ginger, cooking wine, etc.

3. Slice the fish fillets first (the thinner the knife, the better, and there will be no small thorns when eating), chop the coriander, shred the ginger, and cut the angelica into small pieces for later use.

4. Add a small amount of sugar, salt and monosodium glutamate to the fish fillet, then add some starch and mix well. Angelica sinensis (not too much, or you won't get the taste of fish) is soaked in the right amount of water.

5. Put a proper amount of water into the pot, pour in angelica and shredded ginger, and boil. After the water is boiled, slide in the fillets and gently stir with chopsticks to prevent the fillets from sticking.

6. Cook the soup for a while, until the fillets turn white, start bleaching, add salt, monosodium glutamate, a small amount of cooking wine and pepper, turn off the fire, sprinkle with coriander and start the pot.