How to make shredded radish and crucian carp soup

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  1. First wash 10 grams each of onion, ginger and garlic, and 10 grams of coriander and mince.10 wolfberry pills for later use.

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  2. Prepare peppercorns, cinnamon bark, and bay leaves and set aside.

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  3. One crucian carp weighs about one kilogram.When I bought it, I had it slaughtered by a supermarket chef.Wash with running water at home.Add 5 grams each of onion, ginger and garlic to the fish maw.Add a little cooking wine and marinate for a few minutes.

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  4.Wash a white radish, cut into shreds and set aside.

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  5.Put oil in the pot, heat the oil slightly and add bay leaves, pepper and cinnamon.Stir-fry over low heat.

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  6.Put the fish into the oil pan with the tail and continue to fry over low heat.

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  7.After one side of the fish is fried, turn the fish over and continue frying.Be sure to use low heat., otherwise it will burn the pot.

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  8.After the fish is fried, add water until the fish is covered.Turn to high heat and bring to a boil.Cook over high heat until the fish soup turns white, then add shredded radish.

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  9. Turn to low heat and cook for about 20 minutes.Add wolfberry, green onion and ginger.Continue to simmer.

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  10.Cook until the fish soup is milky white, and it is ready to serve.Garnish with a little cilantro.

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  11. Let’s eat, isn’t it delicious?