1. Wash the fish head and tail for later use, and cut the ginger and garlic.
2. Cut the shallots and coriander into small pieces, soak the white fungus and set aside.
3. Heat a pan, add a little oil, add ginger and garlic when the oil is hot, stir fry, then add 10g of cooking wine, then add the fish head and fish tail, cook for half a minute, add boiling water.
4. Then cover the pot, cook for five minutes, put the chopped shallots and appropriate amount of salt into the pot, add the chopped coriander and sesame oil again to get out of the pot. At this time, the fragrant smell of fresh fish soup had begun to wander in the hut.
