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1. Snakehead is clean and ready to remove slime
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2. Sprinkle salt! Then use a knife to scrape off the mucus along the direction of the fish scales, wash it off with hot water, and rub it with new dishwashing cotton. This step takes a long time, so be patient
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3. Deal with clean look
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4. Cut into large sections, otherwise the skin will be lost during the soup
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5. Salt and white wine/rice wine/ cooking wine marinate for a while
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6. Rub the pot with ginger to prevent adhesion
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7. Add oil to the cold pan, fry the fish until it turns yellow, add the onion and ginger cooking wine
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8. Prepare seasoning package: jujube, longan, wolfberry, lotus seed, astragalus, codonopsis, yam, dried mushroom
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9. Put the seasoning bag, chives, ginger, boil to remove the froth. Heat the water to a boil on high fire and turn to low fire for 1.5-2 hours, during which time the water will be heated! Make the soup whitish
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10. Cordyceps flower
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11. Put the barley in a pot to remove dampness
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12. Garnish with chives before serving
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13. Add salt, chicken powder, and white pepper, and serve. Drink two bowls while it's hot and sweat
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