1. The fish meat was used up yesterday, and the fish bones were cut into sections for later use.
2. Add oil to the pan, fry the fish bones and fish heads until both sides turn yellow.
3. Add boiling water and cook on high heat to produce milky white.
4. Drain the fish bones into a milk soup.
5. Shred the radish and I planed it directly.
6. Pour the fish soup into the pot and add the shredded radish.
7. Boil the shredded radish, add salt to taste, pour in lemon juice, add white pepper, and it's done. Go ahead.
Tips:The hot and sour taste depends on your own taste adjustment. There is no way to set standards for Chinese food. Different raw materials will produce different tastes. Therefore, the data listed here are not counted. The same salt is salty and some is weak, so everything Follow your own taste.
