1. Cut the snakehead into pieces and wash it.

2. Then heat the oil pan empty, pour in the rapeseed oil, remove the fishy smell and enhance the fragrance, and slide the pan body so that the whole pan is covered with oil to prevent the surrounding vegetables from burning without oil.

3. After the oil is hot, turn to low heat, add the fish pieces and ginger slices, and slowly fry the fish pieces until both sides are golden.

4. Then heat the water. The hot water can't pass through the fish pieces. Cover it and bring it to a boil.

5. After boiling, simmer slowly until the fish soup is milky white, add a tablespoon of salt and continue to simmer until the soup is thick.

6. Put the onion and coriander stalks into the bottom of the bowl, pour the fish pieces into the bowl, add the fragrant leaves, and the white and tender fish soup will be ready.