1. The fish is cut and washed.
2. Peel and slice cucumbers.
3. Wash and slice ginger and garlic.
4. Put the oil in a hot pan to explode the ginger and garlic, pour in the spinefish and fry it a little.
5. When the fish is fried to seven mature, pour a large bowl of hot water.
6. Boil the fish soup until milky white, pour in cucumber slices, add appropriate amount of dried chili froth and cook for a while.
7. When it comes out of the pot, add perilla leaves, adjust salt and appropriate amount of monosodium glutamate.
