Fish Broth

Fill a large pan over medium heat with hot vegetable oil and let it heat up. 

Add the fish and fry them until they start to fall apart.

Next, use a spatula to break it into smaller pieces and stir everything very well.

Add the hot water, stir well using a spatula and let it cook for 10 minutes.

After this time has passed, using a strain and a large bowl, separate the water from the fish and set both aside. 

In a large skillet over medium to low heat, add a drizzle of vegetable oil. 

Add the eggs and fry them until both sides are golden brown.

Then, cut the eggs into smaller pieces and set aside. 

In a large pan over medium to low heat, add all the fish broth. 

Add the fresh cheese cut into cubes, the eggs we prepared, the bell peppers chopped into small cubes and the red chili pepper cut into rounds. 

Season with the salt, the beef-flavored seasoning and stir to combine.

Add the napa cabbage leaves, cover the pan and let everything cook for 10 minutes.

Serve.