1. Put water in the pot and boil.
2. Add ginger and shallots.
3. Add ginger and shallots.
4. Soak in ice water for 5 minutes to make the fish skin more crispy.
5. Pick up and absorb the water, and cut the skin into 5cm-long pieces.
6. Pick up and absorb the water, and cut the skin into 5cm-long pieces.
7. Stir evenly.
8. Place the plate for embellishment.
Tips:After the fish skin is blanched, soak in ice water to make the fish skin crisper.