First, cut the fish and prepare ginger, not too much or it will affect the taste of the fish.
Turn on the medium heat, and then the pot will boil dry. There can't be water, or it will burn people cheaply.
Then when the oil is slightly cooked (mainly a little smoke), pour in the fish and ginger and stir fry. More importantly, fry the fish well, not for too long, or you won't be able to cook snow-white soup. Pour in the fish and fry on both sides until the surface is white and looks cooked, but the inside is still transparent pink.
Then pour the wine to remove the fishy smell, without too much but without losing it. For a spoonful and a half in the photo, you can put more fish, pour the wine and stir fry a few times to taste (the action must be light or the fish pieces will easily fall apart).
Then pour the water and the water will boil slowly. It is normal to have some floating objects on the water. You can skim it off with a spoon and leave it alone.
First, boil the soup with high fire, and then boil it with medium fire. Don't let the fire be too small, or the soup won't boil. The soup has begun to turn white, so the baby can drink less soup and continue to burn. You can decide when to turn off the fire according to your weight and number of people.
Finally, prepare garlic leaves and seasonings as much as possible, and add salt and monosodium glutamate at a time.
Put down the garlic leaf seasoning, burn for five seconds, then turn off the fire, and the finished product is finished. If adults like spicy food, they can put it when frying and pouring water. The soup is very strong and delicious. Mainly ginger and wine are not fishy even if they are cold.
The soup is almost the same, and the meat is not rotten, very tender. It's the same piece that was put down at the beginning.
Fill a bowl and eat it while it is hot.