Crucian Fish Soup
by Bu Xiao's Hundred Lotus
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the crucian carp and marinate it with salt and cooking wine for ten minutes, then rinse it with cold water, put lard in the pan, heat the oil and fry the fish.
2. Make sure to fry the fish until both sides are slightly yellow.
3. Prepare boiling water in the casserole on the other side. Put the fried crucian carp into the pot and add shredded ginger.
4. Peel and shred the white radish. Don't use too much, just a little bit.
5. Put the shredded radish in the fish soup when it turns white, and then add salt.
6. It takes about 20 minutes. Don’t put the shredded radish too early, otherwise it will be cooked in the end, and you can cook a little longer.
