Heat the oil in the pot to 70% heat, and fry the fish head in the pot until both sides are slightly browned.

Set the fish head to one side of the pot, add the onion and ginger, and stir-fry until the water doesn't reach the fish head. Cook over high fire until it boils, then change the medium fire to low fire and cook for more than ten minutes until the soup is milky white, and then add the salt, chicken powder and pepper.