Cooking Steps

1. 

   Step1:Clean the fish after killing. Take out the line if possible. Slice the fish meat from the top of the fish. Put it into a bowl. Cut the fish bone into 3 to 4 pieces. Put aside. Separate the egg white and yolk. Put the fish in the egg white. Mix well. Pour out the extra egg white. Mix the salt, starch, chicken essence and cooking wine into the fish. Marinate for 30 minutes.

2. 

   Step2:Pour a little oil into the pot. Heat the oil. When the oil is hot, pour the marinated fish into the pan and stir fry. Remove the fish after it turns white.

3. 

   Step3:Pour onion, ginger, pepper and pepper into the pot and stir fry until fragrant. Put fish and fish bones into the pot. Immediately add water to the fish for 2 to 3cm. Add pickles. Cook in high heat until the water boils.

4. 

   Step4:When the water is boiled, simmer slowly. Wait until the white soup is boiled, and wait for another 10 minutes to get out of the pot. If coriander is OK after pot.