White Radish and Carp Soup

1. Wash and slice ginger for later use.

2. Wash away the black film and blood from the carp belly.

3. Heat the pan and add oil. Fry the crucian carp over low heat.

4. Fry until both sides of the fish turn golden brown.

5. Add an appropriate amount of water, add ginger slices, bring to a boil over high heat, then turn to medium low heat.

6. Peel the white radish and cut it into thin strips.

7. When the fish soup is cooked to milky white, add white radish strips and continue to simmer over low heat.

8. Cook until the white radish is cut and translucent, then add salt to the pot and serve.

9. Finished products.

10. Finished products.