1.

Cleaning catfish, cutting into sections, and soaking in clear water 10 minute;

2.

Slice winter bamboo shoots;

3.

Both halves of rape heart;

4.

Blanch the winter bamboo shoots and cabbage in a boiling water pot and take them out;

5.

Slice onion and shred ginger;

6.

Fry eggs into poached eggs one by one in the oil pan and take them out for later use;

7.

Put the pot on high fire, pour in 30g vegetable oil, heat it, add onion and shredded ginger, stir-fry until fragrant, add stock (1000g), add catfish, and add cooking wine, refined salt and soy sauce;

8.

After boiling, add the fried poached eggs, then boil, skim the floating foam and simmer for 20 minutes;

9.

When the catfish is ripe and the soup is rich, add winter bamboo shoots and rape hearts;

10.

Bring to a boil, add monosodium glutamate and pepper and sprinkle with coriander.