1. Remove the visceral scales of the crucian carp as the main ingredient, peel off the white radish and wash them.
2. Cut the ginger, green onion and white radish.
3. Put an appropriate amount of oil on the pan and fry the crucian carp until both sides are slightly yellow.
4. Add green onion and ginger and stir fry.
5. Add an appropriate amount of water.
6. Cover tightly and cook for about eight or nine minutes until the fish soup turns white.
7. Add the cut radishes, cover tightly and cook until the radishes are cooked through.
8. Add the salt that suits your taste and the right amount of pepper to turn off the heat.
9. Put the finished product in a soup bowl, add a few drops of sesame oil and enjoy. Look ~ the creamy white fish soup tastes sticky.
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