Carp soup with shredded radish
Ingredients: chicken essence
Recipe Recommendations
- crucian carp a
- dried red pepper of 6
- salt 2 tablespoons
- ginger appropriate amount
- green onion appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Carp soup with shredded radish
1
Remove the scales, internal organs and gills of the crucian carp and wash them with flowing water. Draw the fish in three strips, apply salt and soak for 15 minutes. (Actually, I have never killed fish before, so I am a little scared. These fish are all for sale, so treat it well and take it back and wash it)
2
Peel and wash white radish and cut into fine filaments, wash and shred dry peppers, slice garlic and ginger, and cut flowers with green onions.
3
Add oil to a pan and heat, add the crucian carp and fry until slightly yellow on both sides, remove and set aside.
4
Pour in crude oil in another frying pan, add garlic slices, ginger slices, and dried peppers and saute until fragrant.
5
Add the fried carp.
6
Add three rice bowls of water, cover the lid, bring to a boil over high heat, and turn to medium heat and cook.
7
Cook for about 20 minutes until creamy white.
8
Add shredded white radish and cook for 2 minutes over high heat.
9
Season with salt.
10
Add chicken essence and stir well.
11
Finally, sprinkle with chopped green onion.