1. Slice radish, slice ginger and garlic, and cut onion into small pieces.

2. Add an appropriate amount of oil to the pot, add onion, ginger and garlic after the oil is hot, and stir-fry for 1-2 minutes for fragrance.

3. Add diced fish head and fry until golden on both sides.

4. After the fish head is fried, add a proper amount of water (the amount of water can be larger) to boil. Skim off the froth, turn to medium heat and continue to cook for 10 minutes (I have tried "cold water" and "boiled water" and there is no difference, so add whatever you have).

5. After 1 0 minutes, add radish slices and salt, and continue stewing for five or six minutes until the radish is cooked, then add1spoon of cooking wine.

6. First pour out the fish soup (only soup), which is the noodle soup for cooking noodles.

7. Among the remaining materials, pick out the radish and fish and remove the fishbone (the fish head part is full of big thorns, which is easy to remove. Be sure to pick it clean, or the noodles will burst.

8. Wash the pot, put the fish soup, radish and fish into the pot, add a bowl of boiling water, cook the noodles, add a little salt (the fish soup is salty, it is not advisable to add too much salt for the second time), and cook until the noodles are cooked.

Cuisine characteristics

1, thick white fish noodle soup, eat while it is hot, the radish is sweet, and the noodle soup is fresh. A bowl of noodle soup makes you warm and energetic.

2, a few more "pebbles"-roasted nuts, melon seeds, walnuts, crispy and fragrant.