1. Black fish fillet with a piece of meat on the lower back
2. Remove the skin, bone, and skin of the fish, then cut into small pieces
3. Soak the ginger and spring onion in water for a while and then drain
4. Scald the spinach to remove it
5. Put the spinach and fish in the food processor, add a small amount of salt, egg white, and cornstarch to make a spinach and fish paste (if you want to make a fish line, stir more until it is vigorous)
6. Put the spinach and fish puree into the front of the piping bag and cut a small cut
7. Bring hot water to a boil, squeeze the spinach and fish paste into the pot, then add the stock, a small amount of salt and pepper
8. Carrot shreds are scalded in boiling water and picked up
9. Put it on top of the spinach and fish paste soup.
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