The Secret to Turn Fishbone and Water into Creamy Milky Broth (奶白鱼汤)

Chop the fish bones into 1.5-inch-wide pieces. Any type of white fish that has a mild taste will work beautifully. This recipe uses minimal seasonings to highlight the natural flavors of the fish. So, the freshness matters, do not use frozen sources. Set the fish bones aside.

Cut 6-8 scallions into 1.5-inch-long pieces. Slice 2-3 inches of ginger thinly.

Rub the fish with 2/3 of the scallion, 2/3 of the ginger, 3 tbsp of Chinese cooking wine, and 4 tbsp of cornstarch for 5 minutes. Be sure to wear gloves, otherwise, you might get hurt by the sharp bones.

Rinse the starch off with running water. Discard the aromatics. Drain completely. Dry the bones with paper towels. Set it aside.

Turn the heat to high and heat the wok until smoking hot. Add a drizzle of cooking oil and toss in the fish bones. brown the fish until golden brown.

Add the reserved scallions and ginger. Pour in 4 cups of boiling hot water and keep the heat on high the whole time. When the liquid is whitened, put on the lid and keep the heat at medium for 6-8 more minutes.

Use a sieve to get rid of the solid bits. season the fish broth with salt and pepper. Garnish with diced scallions. Enjoy!