1. Wash the walleye.
2. Dice the garnish.
3. Spread the egg whites and fry them slightly, then sauté the side dishes in the side pot, add red oil and heat water.
4. The isinglass is burnt out on a high fire, the soup is thick, and the juice is collected on a low fire.
5. Finally, boil the soup and pour the oil on the fish to get out of the pot.
Tips:I like the garlic cloves of the minta fish, which has a mellow taste and is another killer of rice.
