Wash the snakehead, cut the meat into butterfly slices (thin slices are enough if you don't pay attention), and size the fish slices with a little salt and cooking wine.

Cut the fish bones into pieces and slice the carrots for later use.

Stir-fry fish bones in a hot pot with a little oil until the fish turns white, add boiling water, add carrot slices and cover the cooked fish soup.

After the fish soup is milky white, add some salt and pepper to remove the fishy smell and enhance the flavor, and cook for another minute or two.

First, take out the fish bones and carrots with a colander, boil the fish soup in the pot with high fire, pour in the fish fillets, spread them out with a shovel, turn off the fire for about half a minute (the fish fillets turn white) and cover them for one minute.

pan