Crucian carp and white radish shredded soup

Overview

This way of making crucian carp shredded radish soup keeps the fish skin intact and the soup is milky white, warming and nourishing. The whole family loves it.

Tags

• soups
• home cooking
• soup
• lunch
• dinner
• chili
• crucian carp
• ginger
• perilla
• garlic
• radish

Ingredients

Steps

1. 1 Clean the debris inside the fish gills and belly, especially the black membrane inside the fish belly, otherwise the soup will be very fishy;

2. 2 Then evenly apply a knife on both sides of the fish body, then apply an appropriate amount of salt on the fish body, massage evenly, and marinate for about 10 minutes;

3. 3 Then take a clean bowl, dry the bottom of the bowl with kitchen paper, and then use kitchen paper to dry the surface of the crucian carp (including the head and tail). Be sure to dry it! Then sprinkle a little starch (or flour) evenly, spread evenly and set aside. If you want the fish skin not to break, this step is very crucial!

4. 4 To prepare the ingredients, first grate the white radish into thin strips.

5. 5 Then cut the ginger into shreds and the red pepper into small pieces. If you like to add some minced garlic, you can also crush the garlic. I like to put some perilla in the fish soup to remove the fishy smell and enhance the flavor, so I also cut a little perilla; (As shown in the picture, the editor has not put in all the peppers and garlic)

6. 6 Heat the pot until it smokes, then pour in an appropriate amount of cooking oil. It doesn’t need to be too much, just like normal cooking. Heat the oil again and then reduce the heat to low. Lift the fish tail and place it in the pot along the edge of the pot. Fry slowly over low heat;

7. 7 Fry until one side is golden brown, then turn over when the surface becomes hard. Also fry the fish head and tail until both sides are golden brown.

8. 8 After the fish is fried, add shredded ginger and chili to both sides of the fish without stirring to bring out the aroma;

9. 9 Pour in a large bowl of hot or boiling water. The amount of water will depend on the size of the fish. It is best to cover the fish body. Bring to a boil over high heat, then reduce to medium heat, cover and simmer.

10. 10 After simmering for about 10 minutes, add shredded radish evenly, cover the pot and continue simmering for about 5 minutes;

11. 11 Add a spoonful of salt, a small spoonful of chicken powder, and half a spoonful of sugar to taste to remove the fishy smell, stir evenly and cook for 1 to 2 minutes;

12. 12 Finally, sprinkle some chopped green onions to enhance the aroma, and the soup is done.