1. Heat the lard, add shredded ginger and stir-fry it, 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. Many mm may say that this doesn't smell fishy? In fact, every time I cook it, if the fish is fresh enough, I won’t even add cooking wine. People who have eaten it say it’s fresh. Adding cooking wine will destroy the aroma of the fish soup.

3. It is best to stew the fish for no less than 10 minutes, then add some green onions and MSG.