1. Fish head, fish bone, radish, ginger, onion.
2. Wash radish, peel and slice ginger, slice green onion, and cut into sections.
3. Fry the fish head and fish bones with ginger in the pan.
4. Fry both sides to give some salt (so as not to splash oil).
5. Pour in water and boil (fill up enough water all at once).
6. After a few minutes the soup became thick and creamy.
7. Put the radishes in a low heat and cook for 10-20 minutes.
8. Just give some white pepper and shallots just before starting the pot.
Tips:To boil the fish head, you need to fill up enough water at one time. If you add water halfway, it will dilute the umami taste of the original juice. Wait until the soup turns milky white, add the radish and continue cooking.
