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1. Raw material; clean the fish, cut two cuts diagonally on each side of the fish body (experience tells me that I should choose a smaller fish soup to have a thicker juice)
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2. Warm the wok slightly, wipe it with ginger slices on the bottom of the pan;
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3. Put a little oil in the pot, put the fish in 70% heat, fry the yellowish on both sides and remove it for later use;
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4. Leave a little oil in the bottom of the pot, saute the ginger slices, add carrots and stir fry;
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5. Put the fried fish on top of the carrots;
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6. Add white vinegar; shake the pan gently without stirring (
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7. Add boiling water;
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8. Just submerge the body of the fish with boiling water, add the chives; simmer on high heat for 20 minutes;
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9. About fifteen minutes, the soup has become very thick (pay attention to the amount of water during the stewing process), then turn the heat to a low heat and simmer for five minutes;
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10. Remove the chives and ginger slices, add salt to taste;
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11. Delicious, drink while hot;
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Tips:Be sure to add boiling water. Experience tells me that adding cold water to a boil does not taste fresh;
