1. Prepare the ingredients, remove the gills and internal organs of the crucian carp, wash, and control the water
2. Shred the white radish, slice the ginger, and tie the chives into knots
3. Heat the pan with cool oil, fry the eggs until golden on both sides, remove and set aside
4. Leave the bottom oil in the pan and fry the crucian carp
5. Fry until golden on both sides
6. Heat the casserole, add a little oil, and fry the ginger slices
7. Put the fried crucian carp in the casserole, and put the green onion knot
8. Add boiled water, the surface of the water should be under the body of the fish
9. When the soup is slightly whitish, put the fried egg
10. When the fish soup is boiled until milky white, add shredded white radish and appropriate amount of salt
11. Boil the shredded radish until soft
12. Sprinkle scallions on the pan, fragrant but not fishy fried egg, shredded radish, milk, white crucian carp soup, you can drink it
Tips:1. Fry the crucian carp on both sides, the soup will turn white quickly. 2. Be sure to add boiling water, the fish soup is white.
3. If there is less soup and you need to add water halfway, you must add boiling water, otherwise the soup will not taste good.
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