1. Prepare all ingredients.
2. Boil water in a pot, and blanch two coriander for later use.
3. Blanch the bamboo shoots and set aside.
4. Blanch the tofu and set aside.
5. Peel the radish and slice it. (At the request of Tong's mother, I have to take a look at the flower knife we sliced, so I took it, but it is actually bought at a 2 yuan store)
6. Sliced radish slices.
7. Wash the enoki mushrooms to remove the old roots, divide them into small groups, and tie them tightly with coriander.
8. The radishes are also blanched in boiling water for later use.
9. Wash the crucian carp, remove the scales and internal organs, and fry it in an electric baking pan until both sides are slightly yellow.
10. Add water, green onion, ginger, white wine, and fish to the casserole and simmer for 30 minutes.
11. The fish soup becomes milky white and has a fragrance.
12. Remove the fish and seasonings, leaving only the soup.
13. Then add enoki mushrooms, bamboo shoots, and radish to a stew until the radish is transparent.
14. At this time, put the tofu in, cook for 5 minutes, add salt, chicken essence, and pepper to taste.
15. Finally, add sesame oil.
16. Add garlic sprouts and turn off the heat.
