1. Prepare the fish fillet, pork belly, and ginger into small cubes; then chop them together into puree
2. Put them in a bowl, add the right amount of salt, pepper and half an egg white; beat them in the same direction.
3. Put the prepared fish paste on a flat plate with a layer of oil; when the water in the boiling pot, the water is slightly warm, move the fish sticks with a dining knife
4. After the water is fully boiled, the fish sticks will float on the water; take them out and set aside
5. Put the broth in the pot, put the crab-flavored mushrooms in it and cook; after the soup is boiling, cook for about 3 minutes, add salt and pepper directly to taste
6. Then add the carrot shreds and bean sprouts; finally add the prepared fish shreds and put it to a boil
