Shredded Carrot Fish Soup

Name: Shredded Carrot Fish Soup
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece Fish head; 1 piece Fish tail; 800g White radish; 3ml Peanut oil; 4g salt; 5g ginger; 10g parsley; 2ml Cooking Wine; 2ml Soy sauce

by sourcehe

4.6 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

5

On weekends, go to the outskirts of the city, go fishing in the farms, pull radishes in the fields, fresh organic vegetables are very sweet. Bring the whole fish back, use the head and tail of the fish for soup, and add fresh shredded radish. It is a very simple soup that fits the winter. Without any seasoning, the original flavor is sweet and delicious.

Ingredients

1 piece Fish Head
1 piece Fish Tail
800g White Radish
3ml Peanut Oil
4g Salt

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5g Ginger

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10g Parsley
2ml Cooking Wine

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2ml Soy Sauce

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Shredded Carrot Fish Soup

1. Prepare ingredients: fish head, fish tail, white radish;

2. Fish head and tail, wash and drain, add salt, oil, cooking wine, light soy sauce and marinate for 5 minutes;

3. Use the time of marinating the fish, peel the white radish and shred it; PS: With a good knife, you can cut it into shreds.

4. Heat the pan, pour the oil, and fry the marinated fish heads and fish tails with a little ginger until golden;

5. Bring the casserole to a boil, add the fish heads and tails that have been fried, and boil for 5 minutes;

6. Add the shredded radish and continue to cook for 3 minutes;

7. Add salt and coriander and mix well.

Tips:
1. You can buy fish heads for boiling soup, no fish tails are needed;
2. The shredded radish should be thin, you can cook the fish first, and then put the shredded radish;
3. The soup in the casserole is better.