1. Remove the scales and entrails of the small crucian carp, wash the eggs, and put the crucian carp in the egg liquid to cover both sides.
2. Turn on the electric baking pan, put in the crucian carp covered with egg liquid, and discharge them one by one.
3. Fry until golden on both sides and set aside.
4. Wash the radish and cut into thick strips for later use.
5. Pour oil in the wok and sauté the chopped green onion, ginger and garlic.
6. Add the radish sticks and stir fry for a while to turn off the heat.
7. Put half of the fried radish sticks in a casserole, put three fried small carp on top, then put the other half of the radish sticks, and put the crucian carp on top.
8. Add soy sauce and light soy sauce.
9. Add white wine and sugar.
10. Add fresh shellfish.
11. Add water, boil on high heat and simmer for 30 minutes.
12. The radishes are transparent and soft. Turn on high heat to collect the juice, add some salt and seasoning with chicken essence, and finally sprinkle some garlic sprouts to turn off the heat.
