Little cabbage fishtail soup

1

First the pot boils the water。

2

There's a hot iron pan, and a fragrance of ginger。

3

We'll fry the fish tails together, both of them to yellow。

4

Turning the fire, pouring boiled water into the pot, keeping it boiling, and soon the soup will be white and the fire will be boiled for 10 minutes。

5

Keep rollin', put the cabbage。

6

It's called fish rot. I love it. Add it。

7

Look at the cabbage, a little chicken powder, a little salt, just go back to the pot。

8

Milky white fish soup, one bowl and one bowl, and then it's over, and it's over。

Ginger first, fish later, it's less sticky. It's because of the winter, the ginger can be put in more, warm, and it can taste. I've been eating hot pots these days, and it's kind of hot, so the little cabbage, it's actually something else. Just like it. It can also be replaced with a noodle or other meatball, with meat and vegetables, and it's perfect for individuals. It's a secret that I won't tell him. You don't usually put too much water in the guacamole. Chicken powder and salt are just a taste, not too much, and fish soup is so strong and delicious. Or the phrase: "Drink while it's hot."。