Spinach and Grouper Soup

Overview

I have had a similar soup in a restaurant before. It is suitable for both adults and children. I will give it a try today

Wash the spinach and remove the stems, and remove the scales from the fish
Peel the fish, remove the skin and bones, and cut into cubes (I steamed the skin and bones with other fish in black bean sauce, so don’t waste it). Add 1/2 tsp of salt, half an egg white, 1 tsp of rice wine, and 1/2 tbsp of cornstarch. Mix well and marinate.
Add half of the spinach to 1 bowl of water and make juice. Chop the other half, put it all into a large bowl and stir in the remaining cornstarch.
Boil four bowls of water, add ginger slices and diced fish.
After boiling, thicken with spinach juice, add the remaining salt and chicken essence to taste, add the remaining egg white, stir while lowering, bring to a boil, turn off the heat, and remove the ginger slices. (I don’t like ginger, but those who like it can cut it into shreds)