Crucian Carp and Shredded Radish Soup

Name: Crucian Carp and Shredded Radish Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 pieces Crucian carp; 1 small piece white radish; to taste Ginger; to taste Scallion; to taste Salt; to taste chicken essence; to taste Black pepper

A beloved milky-white soup where pan-fried crucian carp simmers with pre-sauteed shredded radish in boiling water, yielding a rich, savory, subtly sweet broth.

30 minNewMedium Soups Boil Savory

Instructions

1
Prepare the ingredients.
2
Cut the radish into thin strips, remove the scales and entrails from the crucian carp, and marinate it briefly with cooking wine, salt, and ginger slices.
3
Heat the oil in the pan.
4
When the oil is about 70% hot, add the shredded radish and stir-fry until cooked (you can also skip stir-frying).
5
Serve it in a bowl and set aside for later use.
6
Leave some oil in the pan, and fry the crucian carp until fragrant.
7
Pan-fry until both sides are golden brown.
8
Add 100-degree hot water and simmer the fish on low heat for 20 minutes.
9
You will soon be able to make a milky white soup.
10
Add the shredded radish and cook briefly.
11
Season with salt, chicken essence, and pepper, and add chopped green onions.
12
Remove from the wok.
13
Come and have a taste.