Shredded Radish and Crucian Carp Soup
A milky-white fish soup made with crucian carp and white radish that supports digestion, relieves cough, and helps clear phlegm.
Ingredients
white radish (peeled, washed, julienned, rinsed, briefly blanched in boiling water, drained, and cooled under cold water)
200 g
crucian carp (scaled, with the gills and innards removed, then rinsed)
1
shredded ham
10 g
fresh broth
to taste
salt
to taste
cooking wine
to taste
ground white pepper
to taste
scallion segments
to taste
ginger slices
to taste
lard
to taste
Instructions
1
Clean the crucian carp
Scale the crucian carp, remove the gills and innards, rinse thoroughly, and set aside.
2
Prepare the radish
Peel and wash the radish, cut it into thin shreds, and rinse them in cold water. Briefly blanch the shreds in boiling water, then drain and cool them under cold water.
3
Sear the fish and simmer the soup
Heat the lard in a wok. Fry the scallion segments and ginger slices until fragrant, then sear the fish briefly. Add the fresh broth, shredded radish, and shredded ham. Bring to a boil over high heat, then simmer over medium-low heat.
4
Season the soup
Once the broth turns milky white, add the salt, cooking wine, and ground white pepper. Bring to a simmer and serve.
