Pork soup

The last time I bought a fish, the boss made me a large piece of fish and left me a small amount of black fish bone, which was supposed to be a pepperfish bone, but I thought I'd fry it, but let's forget, make some healthy fish soup. We all know that fish (blackfish) is rich in proteins, fats, amino acids and so on, as well as calcium, phosphorus, iron and vitamins essential to the human body, which are seen as supplements to the civilian population and are often used to breast-feed and blood-supplied, and that we visit patients often provide them with soup for the fish (blackfish) and that it also has the effect of accelerating the healing of wounds. There's still half a melon left in the house, and the best match for the soup is it. The melon is one of the more common and often eaten vegetables, which tastes sweet and contains a large amount of water. It is also a pharmacological vegetable with multiple health effects, and I like it with low heat and reduced beauty, which is not too burdensome to eat. The winter melons are used to cook a lot of food. They're good foods. The melon is very suitable for meat or cuisine, with a few cucumbers or fish soup, which is particularly delicious. How can you quickly cook up the smell of perfume and milky fish soup? The trick is twofold: first, the fish is to fry with oil; second, the fire is fast, and the fire is to boil until the soup is white. Of course, for the sake of a better taste, we're going to put salt before the fire closes: salt early, but not white soup, and salt and other spices when the soup closes. The white fish soup that's boiled like this looks so thin, tastes so good, doesn't it feel greasy