Shredded Radish and Crucian Carp Soup
A simple and nourishing soup made with fried crucian carp and shredded white radish, simmered until the broth is rich and fragrant.
Story
This soup features tender crucian carp fried until golden, then simmered with shredded radish to create a milky, aromatic broth. It is a comforting, everyday dish known for its fresh flavor and gentle warmth.
Ingredients
Crucian carp
2 fish
White radish
1 piece
Ginger
1 piece
Green onion
1 stalk
Cooking wine
1 tbsp
Salt
a pinch
Cooking oil
to taste
Instructions
1
Step 1
Clean the crucian carp by removing the internal organs.
2
Step 2
Make a few cuts on both sides of the fish back.
3
Step 3
Add some shredded green onion and ginger, and one spoon of cooking wine, then marinate for ten to fifteen minutes.
4
Step 4
Cut the scallion white into sections, and mince the ginger.
5
Step 5
Peel the radish and cut it into small strips.
6
Step 6
Wash the wok, heat it up, add a little cooking oil, heat until 70-80% hot, add the crucian carp, and fry over medium-low heat.
7
Step 7
Fry until both sides are golden yellow, then pour out the excess oil.
8
Step 8
Sprinkle minced ginger and scallion sections.
9
Step 9
Add an appropriate amount of boiling water and bring to a boil over high heat.
10
Step 10
Switch to medium-low heat and simmer for 20 minutes, then add the radish strips.
11
Step 11
Continue simmering for 15 minutes, and season with an appropriate amount of salt before serving.
12
Step 12
Simple and delicious.
13
Step 13
Crucian carp soup is not only fragrant and fresh, but also has strong nourishing effects; it is very suitable for the elderly and those recovering from illness, and especially suitable for postpartum women.
