2. Cut green onions into scallions and ginger into slices.

3. Blanch the chub in water. The time is very short, a few seconds.

4. Look and see, the skin has buckled.

5. This time gently remove the skin.

6. Add a good amount of oil and when it's hot, stir-fry the fish head, then add the scallions and ginger slices and stir-fry for a few seconds.

7. Add boiling water. At this time you will notice that the fish soup immediately starts to turn white.

8. Simmer over medium-low heat for seven or eight minutes. Add salt before removing from the pot.