Materials: yellowtail (fresh, generally large on the line), noodles (try not to be too thin ramen), snow peas, green onions, ginger, garlic, egg white, cooking wine, salt, starch, pepper, lard (the most critical material)

The yellowtail on both sides of the fish cut down (if the knife work is not good can be handed over to the boss of the fish seller to help cut down the texture and beauty of the reason), clean and drain the water with some salt and Pepper scratch down, and then use egg white and starch (generally a 1 pound fish with an egg white is enough, starch than egg white less than half, because adding egg white and starch to maintain the water of the fish, so as to do out of the fish can be smooth and tender) (technical terms ---- sizing). Pan into the lard (can be a little more), sautéed onions, ginger, garlic, and then poured into the cut fish bones (here, yellowtail must be washed clean of blood and water, because the finished product of this dish is the effect of milk soup), the fish bones stir-frying a little bit, the temperature in the pot rises, which is quickly poured into the boiled water (it must be boiled water, to do the milk soup with cold water is not feasible, because the boiled water can be reacted with lard and thus make the soup white, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup. Do other fish head type soup is the same), high heat and cook for 5 minutes, turn to medium heat and cook for 10 minutes, cook until the soup becomes milky white on it, add salt to seasoning standby (because of fresh yellowtail, try not to add some chicken essence and monosodium glutamate and so on, the seafood itself with a fresh and sweet taste, if you then add some of the original does not belong to its own flavor instead of destroying the flavor of it originally, so that there is no original feeling to eat it!

This is the first time I've seen the same thing.)