1. Wash the fish, remove the internal organs, cut it and set aside.

2. Seasoning: onion, ginger, garlic, pepper, salt, wine and vinegar.

3. Add a little oil, add onion, ginger, garlic and pepper and sauté until fragrant.

4. Add the fish segments and fry briefly, being careful not to turn them over to prevent the fish pieces from breaking.

5. Pour in hot water (fish soup made with cold water is not as white as that made with hot water), add seasonings (a little salt, wine and vinegar), and bring to a boil over high heat.

6. When the fish soup boils and turns white, add coriander and green onions.