1. Ginger, garlic, perilla, green onion, catfish, set aside.
2. Heat the oil pan and fry the fish until golden on both sides.
3. Put ginger, perilla, and white wine. Then add more water to boil for a longer time.
4. Put garlic and salt. Cook again.
5. When the soup is thick, add green onions and chicken essence.
6. OK
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