One, the rice flower fish clean (fish scales can not be cleaned without affecting the flavor of it), change the knife, so that the fish is more likely to be flavored, green and red chili pepper cut into a small circle standby, onion cut into pieces standby, ginger slices standby.

Second, start the pot of oil, oil temperature burned to eighty hot, into the ready to rice fish, fried to golden brown, to be a good fish frying, into the ginger sautéed, into the spring water, into the appropriate amount of salt and chicken, do not need to put too much seasoning, so as not to affect the flavor of its own wild, open to a large fire to cook.

Three, when the water boiled, the fire into a medium fire, into the ready chili, you can also put their favorite vegetables, if you like to drink soup, vegetables do not put it, otherwise it will affect the concentration of soup (personally like to put a poached egg into it, more so that the soup is delicious).

Four, out of the pot must be put pepper, which is a necessary seasoning for soup, and small onion.

The paddy fish practice varies, no matter which flavor to do, to ensure that it is the original flavor, in order to reflect its nutritional value.