1. Clean 1 carp, remove the gills, scales and internal organs, cut the fish on both sides with three diagonal cuts, and salt the inside and outside for ten minutes.
2. Rinse the marinated fish under running water to remove the salt and absorb the water with kitchen paper
3. Heat the wok, pour some oil, and throw in two small slices of ginger (to prevent fish from sticking to the pan)
4. Put the fish in the pan and fry, fry the fish on one side, turn it over and fry the other side
5. Fry both sides and pour a bottle of cooking wine on the fish. Then add water to cover the fish and simmer on high heat.
6. Cut green onion into sections, slice ginger
7. After the water is boiled, add green onions, ginger, and dried chilies, continue to simmer on high heat, and keep the water in the pot boiling (this is the trick to make a thick white fish soup!)
8. Stew until the soup turns white and thick, chop the white radish into the soup
9. After the radish is stewed, move all the fish soup into the soup pot, continue to boil, add the shredded tofu skin, and sprinkle the chopped green garlic sprouts (the green garlic sprouts are very flavorful, don't omit them). Season with salt (just suitable for your taste) and turn off the heat.
10. Sprinkle a little pepper and serve
Tips:If you want to simmer the white and thick fish soup, you must keep the fire boiling.
