2. Wash the firewood fish first, then soak it in clear water for a few minutes to soak the blood of the fish.
3. Pick out the fish head and bones, and then prepare to fry them. Marinate the fish with ginger, salt, onion and egg white first.
4. Heat lard in a wok, then stir-fry ginger slices and salt. After smelling the fragrance, fry the fish head and bones in a wok. After frying both sides, pour boiling water into the pot, put a few dried red dates and cook for more than ten minutes.
5. Then add some salt, sugar and vinegar, add some white radish slices, cover and cook for ten minutes. Next, you can put the marinated fish fillets in, cook them on low heat for more than five minutes, then add the chopped green onion, and then you can take the pot to hold the soup.