1. Prepare the required materials
2. Kill and wash the crucian carp, wash the black part of the fish belly, and chop it in half
3. Add a little oil to the pan to heat up, add the crucian carp and ginger slices and fry until slightly yellow on both sides
4. Add a proper amount of water to the pot and boil, then add the crucian carp
5. Cover and boil, then turn to low heat
6. Cut the shallots into chopped green onions for later use
7. Peel the white radish, wash and cut into thick shreds
8. After boiling the crucian for half an hour, add shredded radish
9. Add the shredded radish and bring it to a boil on high heat, then turn to low heat until the white radish becomes soft
10. Finally, add some salt to taste
Tips:Crucian carp is sweet in taste and flat in nature. It enters the spleen, stomach, and large intestine meridian; it has the effects of invigorating the spleen, appetizing, replenishing qi, hydrating, clearing milk, and dehumidifying.
