Carp and Radish Soup
1.
Six or seven double crucian carp
2.
After washing, use a kitchen paper towel to gently soak up the water
3.
Prepare some green onions and ginger
4.
If you want to fry the fish without breaking the skin, the pan must be washed and heated (the concept of heating is to see smoke). At this time, put the fish in, don’t shovel it all the time, shake the pot gently after a while, if the fish is out of the bottom of the pot, it will shake, it means it is ready to fry. Turn over and fry the other side
5.
Fried fish served out
6.
While frying the fish, the water in the other pot can be boiled. If you want to cook the milky white fish soup, you must boil water
7.
Put the fish in after the water is boiled
8.
Green onion and ginger
9.
Add some cooking wine and bring to a boil
10.
While the fish soup is boiling, peel off the radish and cut into strips thinner than the pinky finger
11.
After the fish soup is over fire, simmer slowly until the soup becomes milky white
12.
Put the radish in and continue to simmer slowly
13.
The radish is cooked in crispy, and the fish soup is ready. Put salt before turning off the heat, sprinkle a handful of wolfberry and shallots, if you like, you can sprinkle some white pepper to finish
Tips:
If you want to fry the fish without breaking the skin, you must wash the pot and heat the pot.
If you want the soup to be milky white, you must stew it with boiling water.
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