Carp Soup with Shredded Radish
by Leaf's Little Chef
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Raw material, wash the crucian carp, remove the tendons, cut a flower knife, marinate with a small amount of salt, green onion, ginger, garlic, (if you like the original flavor, add it after the salt, my family likes the flavor)
2. Heat the pan, wipe the pan with ginger, pour the oil
3. Fry the fish until golden on both sides. I'm lazy and use the non-stick pan. The fish is a little sticky.
4. Add water, turn the fire to medium and small fire for half an hour
5. Add radish shreds when the soup is snow white and snow white
6. Cook for ten minutes, add salt, sprinkle with chopped green onion, and remove the oil from the surface (not cleaned up when taking pictures)
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