1. Wash the pickled radish and cut into long strips
2. After the carp is slaughtered, put the fish bones and tails on a plate for later use
3. Put the fish together separately, add some cooking wine, light soy sauce, pepper, and ginger to marinate
4. Wash the tomatoes and chop finely
5. Add oil to the pan, put the fish bones in and fry
6. Fry until golden on one side and turn it over
7. Add the right amount of ginger and garlic
8. Add some boiling water and cook
9. In addition, take a pot and sauté the garlic, pour in the diced tomatoes and stir
10. Add a pinch of salt and fry out the juice from the tomato
11. Pour the sour radish into the pot and stir fry
12. Pour the pot of soup from the fish bones into the pot of tomatoes
13. Cover the pot and cook on medium heat for 15 minutes
14. Pour the fish into the pot and cook for eight minutes until the fish is cooked through. Sprinkle the chili noodles and add a little hot oil on top.
Tips:The fish head and fish bones should be separated from the fish meat. Fry the fish bones and boil them with water, so that the soup will be milky white and more delicious.
