Step 1

Cut the fish into chunks, clean the blood and drain. If necessary, use kitchen paper to absorb excess water.

Step 2

Prepare chopped green onion, ginger and garlic.

Step 3

Prepare an egg. Beat it and mix the fish fillets evenly.

Step 4

Heat a wok and add oil. Place the fish head and tail in the pan and fry on both sides until double brown. Add the ginger, garlic and cooking wine and stir-fry. Add two large bowls of water, cover the pot and wait for the soup to boil, then skim off the floating powder.

Step 5

Add chicken broth and cook for about 5 minutes, then add egg, salt and green onion.

Cooking tips for stewed fish soup

1. Eggs are to make the meat of the fish more tender and delicious, but do not dip the fish in the egg mixture into the pot to saute, otherwise it will become a pot of egg soup.

2. If the soup still has a fishy flavor, you can add an appropriate amount of cooking wine.