Ingredients: 1 herring, half white radish, appropriate amount of ginger slices, coriander 1.

Accessories: rapeseed oil, rice wine 1 spoon, salt and white pepper.

Production process:

1, a herring is rinsed clean. After the fish is sliced, the fish bones are chopped into small pieces and the fish heads are put in together. Chop and add a little yellow wine to remove the fishy smell.

2. Peel half of the white radish, rinse and cut into pieces. You can cut it thicker, because it is used for stewing. If it is too thin, it is easy to stew too badly.

3. Put rapeseed oil in the frying pan. After heating, stir-fry some ginger slices and take them out. Then put the fish bones in and start frying. When both sides are golden yellow, take them out.

4. Take a casserole, put all the fried fish bones in it, and then add a proper amount of ginger slices, so that the fishy smell will be greatly reduced after stewing.

5. Inject a proper amount of boiling water, simmer for 30 minutes after boiling, and then add the chopped white radish to start stewing for about 15 minutes.

6. When the radish is soft and rotten, season it with salt and white pepper, and add some parsley. If you don't eat coriander, you don't have to put it. Fish bone broth is ready.

Small stickers:

1, when cooking fish bone soup, the fish should be as big as possible, so that the stewed soup will be fresher and the fish can be made into other delicious dishes.

2. Fish bones need simple treatment when stewing soup, such as frying, and then stewing with boiling water, so that milk white can be stewed, no matter what fish bones can be stewed.