Creamy white quick fish stock which is extremely delicious and can be finished within 10 minutes. You can use this stock as hot pot soup base, stews and noodles. Ingredients250 g fish or fish frames2 tbsp. vegetable cooking oil1 thumb ginger , smashed1.5 L hot boiling waterFor rice noodle soup2 servings rice noodle , pre-soaked in warm water until softened100 g mixed mushrooms , choose your favorite type3 slices of cucumber3 slices of tomato2 pan-fired crispy tofu1 small bunch of bean sproutssalt to taste1/4 tsp. ground white peppercorns1 tbsp. light soy sauce (optional)Full recipehttps://www.chinasichuanfood.com/fish-stock/