1. Cut the fish head and wash
2. Wash the green onions, ginger, and garlic, cut them well and set aside
3. Bring the water to a boil the fish head and put it in a boil
4. Pour the oil in a separate pot and heat it to 4 to 50% heat. Add the fish heads and fry them slightly.
5. Pour about 3 kilograms of boiling water into the pot, add green onions, ginger, rice wine, and white sugar to simmer over high heat.
6. Simmer for about 10 minutes until the soup becomes thick, remove the green onion and ginger, skim the froth, add salt and monosodium glutamate,
7. First remove the fish head and put it in a large bowl, then pour the soup, sprinkle with chives, and drizzle with chicken fat and serve.
