1. Remove impurities from the herring head and tail, wash them, and cut them apart.
2. Peel the radish, wash and shred.
3. Heat the oil in the pan, put the fish head and fish tail down and fry them thoroughly.
4. Take a casserole, put an appropriate amount of water, and put down the head and tail of the fish.
5. Add cooking wine, ginger slices, green onion knot, boil on high heat, and low heat for 10 minutes.
6. Skim the foam.
7. Cook on low heat for another 10 minutes.
8. Add the shredded radish, bring to a boil on high heat, and low heat for 8 minutes.
9. Put an appropriate amount of salt.
10. Put an appropriate amount of pepper.
11. Put an appropriate amount of chicken essence, minced garlic, and chopped green onion.
Tips:Radishes cannot be eaten with ginseng.
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