1. One piece of bass vertebrae, with a remaining piece of fish meat, cut into segments.

2. Swiss chard

3.PlumI used it for decoration.Corn

4.5. Heat oil in a pot, add ginger pieces, and fry the fish bones until fragrant.

6. Simmer over medium-low heat for about 15 to 20 minutes, until the broth turns milky white.Season with salt,chicken essence

7. Use a slow cooker, add cool water and corn, and plum, along with the fried fish bones and ginger pieces.Bring to a boil over high heat, then switch to medium-low heat.8. As the slow cooker has good insulation, turn off the heat and add Swiss chard.Let it cook with residual heat until the Swiss chard is cooked through.

TipsQingjiang sauce preparation: Cut ginger and green onions into fine strips, heat oil in a pot, immediately turn off the flame after adding ginger and green onions, stir-fry evenly, then addsoy sauce, sugar,

salt,MSG.