Baby Bok Choy and Fish Tail Soup

First, bring water to a boil in a small pot.

Also, heat oil in the iron wok and sauté the ginger slices until fragrant.

Pan-fry the fish tail together, frying both sides until golden brown.

Turn to the highest heat, pour the boiling water along the edge of the pot, keep it boiling, and soon the soup will turn white. Continue to cook on high heat for another 10 minutes.

Keep rolling, add the baby bok choy.

This is called fish tofu. I love to eat it, add it in.

Watch the baby bok choy wilt, add a little chicken powder, a little salt, and serve it back into the small pot.

Milky white fish soup, drank bowl after bowl, unknowingly finished it all, the fish was also eaten, and I didn't even eat the rice.