Homestyle Cuisine on the Tip of the Tongue—Stewed Crucian Carp with Shredded Radish

The main and auxiliary ingredients are: one crucian carp, a section of white radish, and an appropriate amount of green onions and ginger.

First, cut the green onions diagonally and soak an appropriate amount of goji berries.

Peel the white radish and cut it into thin strips

Cut the crucian carp with diagonal crosshatch patterns, fry in hot oil until both sides are golden, then remove.

Add an appropriate amount of oil to the pan, and stir-fry ginger slices and scallion sections until fragrant,

Then add shredded radish and stir-fry, then add boiling water, salt, chicken bouillon, a little sugar, Huadiao wine, and white pepper, and cook on high heat for 3 minutes.

Then add the crucian carp and cook until the soup thickens, then remove from the pot and sprinkle with soaked scallion segments and goji berries (when cleaning the crucian carp, remove the black membrane inside the belly; when cooking the shredded radish, cook with the lid off to remove the odor; the fish must be thoroughly fried and added to the boiling soup while hot, so that the soup will thicken quickly).