1. The muddy fish digs out its internal organs, removes the gills and washes them.
2. Cut the whole onion into long sections, and slice the ginger for later use.
3. There is a secret here, which is to add the oil in the hot pan, add the ginger slices and fry them until fragrant, directly put salt in the oil (this step is really important, I heard that the fish soup is more fresh), then add the green onions, stir fry and add cold water~ Probably not all the fish may have been put under these waters
4. Boiling water
5. Put all the fish in, cover the pot~ the fish is small for 7 minutes, and the fish is large for 10 to 15 minutes~ you're done!
Tips:It must be the hot oil with salt, so that the fish soup is fresher~you can see the milky white soup~ the father-in-law especially likes to use this kind of fish soup to soak the rice!
