Slice ginger, soak Lycium barbarum in warm water for 5 minutes, and drain; Wash coriander and chop it for later use.

Add a little oil to the pan, heat it, saute the ginger slices, add the sturgeon head and fry for a while.

Pour in the pork bone soup and bring to a boil.

Pour the fish head and soup into the casserole, simmer over low heat, cover and cook for 30 minutes.

Add Lycium barbarum and proper amount of salt, continue to cook for 5- 10 minutes, and turn off the fire.

Sprinkle chopped coriander and serve.