1. Prepare the ingredients: a crucian carp, clean and cut a few knives for later use, peel an appropriate amount of radishes for later use, wash an appropriate amount of ginger and cut into slices for later use.
2. Pour in an appropriate amount of peanut oil in a hot pan, add ginger slices and stir fry until it is fragrant.
3. Add crucian carp and fry until golden brown on both sides.
4. Add appropriate amount of boiling water, turn to medium heat and simmer for about 15 minutes.
5. Cut the radish into small pieces and set aside.
6. Cut the green onions into sections for later use.
7. After the fish has been simmered for about fifteen minutes, when the soup has turned white, add the radish cubes and continue to simmer.
8. Add the radish and cook for fifteen minutes, add a little salt, a little pepper, and a little chicken essence to taste, then add the green onion.
9. The fragrant milky white crucian fish soup is perfectly presented.
10. Picture of the finished product (one pot is enough, heat preservation and convenient).
