1. Material drawing.
2. After the crucian carp is cleaned, absorb the water with kitchen paper.
3. After the crucian carp is cured, use kitchen paper to soak up the water.
4. Put the cleaned fish on the pan. Don't move the fish when you first start the pan. Shake the pan after a little frying. The fish will not stick to the pan.
5. The fried fish comes out of the pan, and the four fish are fried twice.
6. After all the fish are fried, add hot water to the pot, remember to use hot water, so that the soup will be thick and mellow.
7. Put the green onion and coriander root, turn to a low heat and simmer until the soup is fragrant.
8. Shred the radish and soak in light salt water.
9. When the fish soup is ready, add shredded radish, season with salt and pepper. After the shredded radish is cooked thoroughly, take it out of the pot, drizzle with sesame oil and add coriander and chopped green onions.
Tips:1. A moxibustion pot is needed when frying fish. Put the oil in the pot and heat it up. After the oil is poured out, add the oil again and fry it again.
2. With the ginger slices and light technique, the fish will not be fry.
3. The hot water for boiling soup will help emulsify the fat, and the soup looks thick and white, which is more attractive.
4. Eat more radishes in autumn to moisturize dryness.
