"Autumn and Winter Green Shield" - "Garlic flavored Radish and Carp Soup"

1. After removing the scales, cheeks, and intestines of crucian carp, wash the blood with clean water.

2. Cut the crucian carp on both sides using the oblique knife method and cut 12 bone piercing knife flowers.

3. After washing and peeling the white radish, use a knife to cut it into thin and even threads.

4. Wash and shred black fungus water hair.

5. Place the processed ingredients in a side dish for later use.

6. Pour oil into the pot, add ginger slices and scallions, and simmer over low heat.

7. Take out the scallions and ginger slices, raise the oil temperature to around 150 degrees Celsius, then remove from the heat and add the crucian carp. After the crucian carp has peeled off, move it to the furnace and fry.

8. Use a constant oil temperature and a good fire to fry the crucian carp on both sides until it turns slightly yellow.

9. Add sufficient water at once.

10. Add processed black fungus shreds and fried scallions and ginger slices.

11. Cover the pot and simmer over high heat for about 10 minutes until the crucian carp soup turns white. Then, turn it over low heat and simmer the soup until thick, white, and fresh.

12. When the crucian carp soup is thick and white, add shredded white radish.

13. Cover the pot and stew the shredded white radish until crispy.

14. Wash the garlic sprouts and cut them into small pieces of about 1cm.

15. After the shredded white radish is tender and flavorful, sprinkle with processed garlic sprouts in small pieces, and then add some seasoning before consumption.

16. [Autumn and Winter Green Shield] - Product illustration of "Garlic flavored Radish and Carp Soup".

17. [Autumn and Winter Green Shield] - Product illustration 2 of "Garlic flavored Radish and Carp Soup".

18. [Autumn and Winter Green Shield] - Product illustration three of "Garlic flavored Radish and Carp Soup".