1. Point pike to remove phosphorus, belly, gills, and wash. Peel and wash lotus root.
2. Cut the pike into sections and slice the lotus root.
3. Put an appropriate amount of water in a casserole to boil, add green onion knots and sliced ginger.
4. Add the pike, add cooking wine, and bring to a boil on high heat.
5. Put down the lotus root slices, bring to a boil on high heat, low heat for 15 minutes.
6. Add salt, cook for 1 minute, add chicken essence, green onion and pepper.
Tips:This fish soup does not need to be fried because the fish is small.
