Fish head stewed white radish method is as follows:

Main ingredients: chub fish bones 1 (2.5 pounds) white radish half.

Accessories: 1 piece of ginger, 1 scallion.

Seasoning: 35ml cooking wine, 1g pepper, 4-5gg salt.

1. Prepare the ingredients.

2. Cut the fish head from the back, clean it and drain it with kitchen paper.

3. Clean and slice the white radish, and slice the ginger.

4. Clean all ingredients.

5. Heat 35 ml of cooking oil in a pan and cook for 7 minutes, then fry the fish head on one side and turn it over to fry the other side.

6. Add the cooking wine and cover the pot with a lid to simmer for a while; add ginger and boiling water (boiling water does not go over the fish head), add the sliced carrots, cover and cook for about 15 minutes, turning the fish head gently in the middle. Add appropriate amount of salt and cook for 3 minutes.

7. Sprinkle pepper and green onion before serving.

8. The pot is bubbling hot, which is the most heart-warming and stomach-warming dish in the fall and winter season.