Carp Soup with Shredded Radish

Name: Carp Soup with Shredded Radish
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 2 pcs radish; 1 tablespoon salt; a little liqueur; a little chopped green onion; 4 slices ginger

by Moonfall Wu Cry (from Tencent...)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

As the saying goes, "Eat radish in winter and ginger in summer, without the doctor prescribing prescriptions", because in the cold and dry winter, the yang is in the stomach and the stomach is irritated. Eating radish can clear up heat accumulation. White radish has high nutritional value and is a good health product. Turnip soup can promote digestion, nourish qi and smooth the qi, appetite and reduce phlegm. Moreover, radishes are really cheap, only 5 cents apiece.
The last time my friend gave me another crucian carp, I used it to stew the crucian carp shredded radish soup. This soup is delicious and fresh. It looks light, but it has a strong nourishing effect. Moreover, the fat content is low, which can supplement nutrition without the greasiness of big fish and meat, which is very suitable for long-term consumption by women who love beauty. It is a good and cheap dish for ordinary people to eat regularly, and it can prolong their life and strengthen their health!

Ingredients

1 piece Crucian Carp
2 pcs Radish
1 tablespoon Salt
a little Liqueur
a little Chopped Green Onion
4 slices Ginger

Carp Soup with Shredded Radish

1. Wash the white radish and peel it

2. Shred white radish, shred ginger

3. The crucian carp is cut and washed, and the surface is wiped dry

4. Heat the pan and heat the oil. Add the fish and fry on low heat until golden on both sides. Fry on one side, then fry on the other side, try to reduce turning, add water and ginger, medium-high heat for 10 minutes

5. The soup becomes milky white, add shredded radish and cook for 3 minutes, season with salt, and sprinkle with chopped green onion.

Tips:
The milky white of fish soup is mainly because the fat in the soup is wrapped by emulsifier or soluble protein, emulsified and suspended in water. An important factor that affects milky white is the concentration of protein and fat, especially fat. Generally, the richer the fat content, the easier it is for the soup to boil into milky white. This is why the traditional white fish soup will be oily.