1. Live sea bass cleaned
2. Boneless, filleted fish, not good at knife work, ha ha
3. Stir in the fish fillets with salt, cooking wine, starch and white pepper, and drown for a while
4. In another pot, boil the fish body with ginger slices for half an hour, then pour the soup into the casserole
5. Wash lettuce and control water
6. Bring the fish soup casserole to a boil, scald the lettuce and remove
7. Add the fish fillets and cook for a few minutes
8. Add salt, white pepper and sesame oil before serving
9. The chef and his family who don't need "spicy power" still prefer this kind of light warm soup pot.
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