1. Kill and clean the fish, remove the head and tail, slice the fish, remove the big bones and cut into large pieces; wash and cut the parsley into small pieces.
2. Sit on the fire, heat the cooked lard, stir up the onion, ginger and pepper,
3. Cook in cooking wine, pour in chicken soup, add salt and chicken essence and boil over high heat.
4. Pour in the fish fillet and cook for about 5 minutes. Add vinegar and cook slightly. Turn off the heat and sprinkle with shredded onion and cilantro.