1. Raw materials: needlefish, shredded ginger, appropriate amount of salt, a little green onion and appropriate amount of MSG. Heat the lard, add shredded ginger and stir-fry, then add water.

2. Put the fish into the pot and add salt. This method is to put the fish into the soup pot raw instead of frying. This kind of fish soup is white in color and tastes very fresh. If fried, the fish soup will not be white enough, and the umami flavor will be compromised.

3. It is best to stew the fish for no less than 10 minutes, then add some green onions and MSG, take it out of the pot and put it on a plate.