Shredded Radish and Crucian Carp Soup

The crucian carp bought from the market is usually scaled and gutted with the help of the fish stall. After bringing it home, the gills and internal debris of the fish, as well as the black membrane inside the belly, are all cleaned thoroughly. In the picture, the inside of the fish's belly has already been cleaned completely by me.

Peel the radish and cut it into shreds

First, rub some ginger on the bottom of the pan, add oil and heat it. It's harder to pan-fry fish well in an iron pan, so it's best to use a non-stick pan.

Put the fish into the pot

After frying one side until golden, flip to fry the other side. When frying the fish, turn it less to avoid breaking it. After frying, pour in hot water until it covers the fish, add cooking wine, and cover with a lid.

Boil over high heat for about 10 minutes, then reduce to medium heat and cook until the soup turns white, then add the shredded radish and salt.

Continue cooking for about 5 minutes.