Carp Soup with Shredded Radish
1.
Prepare the required materials
2.
Remove the scales and gills of the crucian carp, remove the internal organs, scrape the black clothes inside the fish belly, and drain the excess water (the yellow and yellow ball is fish eggs, save it for cooking together)
3.
Peel the white radish, wash and rub into silk, wash the ginger and slice it for later use
4.
Pour some oil into the pot and heat it up
5.
Add ginger slices and sauté
6.
Put the crucian carp in the oil pan and fry slowly
7.
After frying until the skin on one side is wrinkled, turn over and continue frying until the skin on the other side is wrinkled
8.
Add cooking wine
9.
Pour in the right amount of water
10.
The amount of water is less than the amount of crucian carp
11.
Cover the pot and boil on high heat
12.
Turn to medium heat and simmer for 7 or 8 minutes, simmer until the fish soup becomes milky white
13.
Add the shredded white radish and continue to cook until the shredded radish becomes transparent and ready
14.
Add salt to taste
15.
Mix well
Tips:
1. When cooking the fish soup, fry the fish first, and after frying until the fish skin is wrinkled on both sides, add cold water and cook for a while, the fish soup will be very white.
2. The water in the fish soup must be cold water;
3. The radish is easy to cook after being shredded, so put it in at the end.