1. Saute the minced ginger in a hot pan and pour into the fish cubes.
2. Fry on medium-high heat until both sides are yellow.
3. Cook in a little balsamic vinegar, stir-fry evenly, add in water and boil at once (cover the pot after boiling)
4. Cook until the soup is white and add a little salt.
5. Pour the mushrooms into the mouth.
6. Cook until the mushrooms are cooked and add a little pepper.
7. The fish soup is delicious, my son likes it!
