1. Prepare a crucian carp, 5 slices of ginger, 2 small red peppers, 2 green onions, and half a white radish
2. Scrape the crucian carp to remove the scales and gills. The black film in the belly of the fish should be scraped off and cleaned.
3. Cut the radish into shreds. I planed it with a grater.
4. Use a non-stick pan to add oil, and fry the crucian carp on both sides and turn it into golden brown. If you use a normal pan, rub the pan evenly with ginger, the fish will not stick to the pan.
5. After frying the fish, pour in two spoons of cooking wine and add 5 bowls of cold water, add ginger, and bring to a boil.
6. After it is boiled, turn to medium-low heat and simmer until the fish soup becomes milky white (about 15-20 minutes of simmering time).
7. Add shredded radish and simmer for 5-10 minutes. Add salt, MSG, green onions and small red peppers and cook for another 2 minutes
8. After cooking for 2 minutes, the delicious shredded radish and crucian carp soup is ready to cook.
Tips:1. The fish must be fried into golden brown on both sides so that the soup is white and thick. 2. The black film of fish maw must be cleaned up.
