Carp Soup with Shredded Radish
1.
Raw material diagram.
2.
After the crucian carp is slaughtered, the internal organs are removed, the scales are scraped off, and the fish is cleaned. Placed in the refrigerator for 2-3 hours, take it out and clean it again, and dry the water on the fish for later use.
3.
Wash the white radish and cut into shreds for later use.
4.
Finely chop small chives and finely chop ginger.
5.
Put a small amount of oil in the pan, add the processed crucian carp to fry after the oil is hot.
6.
Wait for one side to fry and turn over gently and continue to fry.
7.
Fry both sides and shovel it out and put it in a soup pot or casserole.
8.
Add an appropriate amount of water, and add enough water at a time. Add ginger shreds and open fire.
9.
Add a small amount of cooking wine.
10.
After the water is boiled, turn to low heat, boil for about half an hour, and add shredded radish.
11.
Continue to cook for about 20 minutes until the soup in the pot is milky white, and season with some salt.
12.
After serving, sprinkle with chopped green onion, a bowl of nutritious shredded radish and crucian carp soup is ready, enjoy it while it's hot!