Using Fishbone and Water to Make Creamy Milky Soup (奶白鱼汤)

Today, we are making Milky White Fish Soup, or what we call Naibai Yutang (奶白鱼汤). It got its name from the white look, the milky taste, and the creamy consistency. But there are no dairy products added to this soup. The recipe is extremely simple, and there is only one secret you need to know in order to turn the fish bones and water into this fabulous broth. 🥢BUY MY WOK USA - CANADA - AUSTRALIA - EU (Just Launched!!) - Rest of the World (including UK) - 🥢PRINTABLE RECIPE - 🥢MY AMAZON INFLUENCER/AFFILIATE PAGE - (I share ingredients and recommended products there) 🥢SUPPORT ME ON PATREON - Videography / Editing by Austin Schargorodski - https://austinschargorodski.