1. It is best to fillet the fish into fillets, so that the taste is more delicious and the fish meat is more tender.

2. Saute the ginger and garlic to increase the aroma and taste.

3. Stir-fry the spices with ginger and garlic to enhance the aroma.

4. Boil the fish head and fish bones first to make the soup more flavorful. The water should just cover the fish head.

5. After the soup has boiled for twenty minutes, add the fish fillets and cook them until cooked through. After a long time, the fish meat will be washed away. Marinate the fish fillets with egg white, cooking wine and a little salt in advance to make the fish meat firmer.

6. Add green onions before serving. If there is coriander, you can also add some coriander.