1. Wash the crucian carp, remove the black film from the belly of the fish (to remove the fishy), and dry the water.
2. Fry the crucian carp in a red oil pan until golden on both sides.
3. Add green onions and ginger, and 2000 ml of cold water to the pot, and boil until boiling.
4. Then add shredded white radish, cover the pot and simmer over medium-low heat for half an hour.
5. Season with salt and sprinkle with chopped green onion.
Tips:Rub it in the pot with ginger to prevent sticking.
