1. Wash the crucian carp and cut a few holes in the fish.
2. Cut the radish into shreds.
3. Slice ginger, pat garlic, and mince green onions.
4. Heat oil in a pot and sprinkle a spoonful of salt.
5. Fry the fish on a low fire.
6. Fry one side and then fry the other side.
7. Add enough cold water after frying on both sides.
8. Add sliced ginger and garlic.
9. Boil on high heat for 20 minutes, and the soup immediately turns milky white.
10. Add the shredded radish and simmer for another half hour.
11. Season with a little salt and chicken essence, sprinkle with chopped green onion.
Tips:To make the color of the fish soup milky white, you must fry the fish in oil first, then add cold water and cook for 20 minutes on high heat, and then there will be milky white fish soup. Then simmer it slowly, and the fish flavor will melt. It's in the soup.
