In winter, crucian carp and radish shredded soup is indispensable on my dining table, which is simple and fast, delicious and stomach-warming

 

Today I made my family's favorite "common people's tonic soup" - crucian carp and radish shredded soup. These two ingredients are combined to make a very good soup, crucian carp is fried, slowly boiled over low heat until milky white, without any seasoning, original, rich and delicious, with crispy shredded radish, drink a bowl, warm the heart and stomach.

【Crucian carp and radish soup】

Ingredients: crucian carp, radish, green onion and ginger, cooking wine

—Steps—

Step 1: Prepare all the ingredients first.

Step 2: Scrape the scales of the crucian carp to open the belly, then clean up the debris in the gills and belly of the fish, especially the black membrane in the belly of the fish, then put salt, ginger and cooking wine, and marinate for about 10 minutes to taste.

Step 3: Cut the white radish into thin strips, blanch and remove for later use.

Step 4: Cook the pan until it smokes, pour in the oil, add the ginger slices, put the fish in the pan along the edge of the pan, and fry slowly over low heat until golden brown on both sides.

Step 5: After the fish is fried, pour in boiling water that has not covered the fish, boil over high heat, then turn to medium heat, cover the pot and simmer. Simmer for about 15 minutes, at which point the soup is milky white.

Step 6: Add the shredded radish evenly, cover the pot and continue to simmer for about 5 minutes.

Step 7: Finally, add salt to taste, sprinkle some chopped green onions to enhance the aroma, and the soup is done.