Boil a pot of water, add salt to the water, scald the baby cabbages, take them out and drain them, and spread them on a plate for later use.

After blanching the fish fillets for 30 seconds, remove and drain, and spread on baby cabbages.

Heat up the soy sauce, add rock sugar and stir until it melts, then pour it over the fish fillets.

Sprinkle scallion crisps and green onions, and then pour hot cooking oil.