Chop onion, ginger and garlic for later use. Take cabbage leaves and break them into small pieces by hand.
A little oil, put the fish in the pot, fry on low heat until golden on both sides, and serve for later use.
A little oil, onion, ginger and garlic until fragrant, add thirteen spices, salt, moderate oil consumption and water. Don't have too much water. Cabbage needs water.
Pour in the cabbage leaves, and the fried hairtail segments are evenly stacked on the cabbage leaves. Don't turn them over, cover them and bring them to a boil, and simmer them slowly.
Stew until the soup is collected, sprinkle with chicken essence and take out the pot.