It’s winter. The skin is dry and the temperature difference between day and night is large. It’s easy to dry and itch your throat. Drink more soup to improve it! Today Xiaobian recommends crucian carp and shredded radish soup!

Ingredients

1 crucian carp
Half a white radish
8 oil gluten
5g ginger
2 shallots
Three millet peppers

Directions

Step 1
Clean up the fish, then evenly cut the fish with a flower knife on both sides, shred the carrot, ginger and millet;

Step 2
Heat the pot until it smokes, pour in an appropriate amount of edible oil, then dry the fish with kitchen paper and put the fish in;

Step 3
Fry slowly over a low heat until one side is golden and turn over after the surface becomes hard. Similarly, the position of fish head and tail also needs to be fried until both sides are golden;

Step 4
After the fish is fried, put shredded ginger and pepper on both sides of the fish;

Step 5
After the smell is released, pour a large bowl of hot water or boiled water. The amount of water depends on the size of the fish. It's best not to exceed the fish body;

Step 6
After simmering for about 10 minutes, evenly add shredded radish and oil gluten, cover the pot and continue simmering for about 5 minutes;

Step 7
Add a spoonful of salt, a small spoonful of chicken powder and half a spoonful of sugar to taste and remove the fishy smell. Stir it slightly and cook it for 1 ~ 2 minutes. Sprinkle some scallion to lift the aroma. The soup is finished;