Carrot Shredded Sea Bass Soup
by zeychou
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the crucian carp, refrigerate, and drain.
2. Shred the white radish and set aside.
3. Mince green onion and slice ginger.
4. Add oil to the pan, heat it up, add the fish and fry until it reaches.
5. Fry until golden on both sides.
6. Add water, add ginger, cooking wine, and cook for half an hour.
7. Add the shredded radish and cook for ten minutes until the soup in the pot is milky white.
8. Season with salt, chicken essence, and chopped green onion.
