1. Clean the fish, then evenly cut the fish with a knife on both sides of the fish body, cut the carrot into shreds, and chop the ginger and millet;
2. Raise the pot and cook until it smokes, then pour in a proper amount of cooking oil, then dry the fish with kitchen paper, and put the fish in;
3. Slowly fry on low heat, fry until one side is golden, and the surface becomes hard and then turn over. Similarly, the positions of the fish head and tail should also be fry until golden on both sides;
4. After the fish is fried, add shredded ginger and chili to both sides of the fish;
5. After exploding the fragrance, pour a large bowl of hot or boiled water. The amount of water depends on the size of the fish, which is the best if the fish body is better;
6. After simmering for about 10 minutes, add shredded radish and oily gluten evenly, cover the pot and continue simmering for about 5 minutes;
7. Add a spoonful of salt, a spoonful of chicken powder, and half a spoonful of sugar to taste to remove the smell. Stir slightly and cook for 1~2 minutes. Then sprinkle some green onion to enhance the aroma, and the soup is complete;
Tips:1. To keep the fish skin dry, keeping the fish body dry is the key;
2. When frying fish, use a small fire and be patient, so that it can be fried evenly after heating, so that the fish soup is not fishy and delicious;
3. To remove the spicy flavor of shredded radish, in addition to scraping off the skin, you can also use boiling water to blanch them, or stir-fry them in a pot;
