The required ingredients are sea bass, eggs, light cream, salt, pepper, onion and ginger water, chicken essence, lard, cornstarch, vegetable melon, tofu, and ginger.

The specific steps are as follows:

1. Prepare the ingredients.

2. Cut the fish spine into two pieces with a knife.

3. Take a spoon and scrape off the fish meat. More than a pound of fish scraped 260 grams of fish meat.

4. Pick out the fish bones remaining on the fish and chop the fish into puree with the back of a knife.

5. Chop the green onion and ginger, add water and soak them to taste. Set aside.

6. Add 1 tablespoon of green onion and ginger water to the fish paste and stir in one direction. Add 40 grams of light cream, appropriate amount of salt, chicken essence, pepper, 1 tablespoon lard, and continue to stir in the direction.

7. Finally add 1 egg white and 1.5 tablespoons of cornstarch and stir until gelatinous. You can beat it a few times to make it more elastic.

8. Put the mixed fish paste into a piping bag.

9. Squeeze the fish into the cold water pot. Or use a spoon to shape it into meatballs according to your preference. Boil over high heat for 3 minutes and remove.

10. Add a few slices of ginger to the fish head and fry until browned on both sides.

11. Pour in hot water and boil over high heat until it becomes thick white.

12. Pour the boiled fish soup into a small pot, add tofu cubes and vegetable melon. When it is cooked, add the cooked fish paste. Boil for a few times and add appropriate amount of salt to taste.

13. Serve in a bowl.