: Heat the pot first, pour in the oil, then pour in the chopped ginger, pick out the fragrance, add chopped green onion, pick out the fragrance, add five-spice powder, add cooking wine (you can add more, remove fishy), add old soup or water, bring to a boil over high heat, add sugar, then add the fish, the soup should cover the fish. Bring to a boil over high heat, then turn to medium heat and keep it boiling. Open the lid, never cover the pot. By the way, Shanghainese do not use milk powder, but I like to add some milk powder. Firstly, it has a unique taste, with a milky aroma. In addition, the soup is white and very beautiful. It is also easy to cook the soup without milk powder. White, but the taste is different, you can choose according to your own taste. Add some chili oil or one or two red peppers. When the soup is boiling, turn to low heat and continue to cook until cooked. Then add salt. (Note that the salt must be added last. Add salt first. The vegetables will not be cooked easily.) Add minced garlic. Add chicken essence, turn off the heat, and add some sesame oil. Add some chopped coriander and take it out of the pot. This dish is done.