How to Make Radish and Crucian Carp Soup

[Ingredients and Steps]



1. Prepare the ingredients:Dried perch 1 piece,daikon radish 1 piece,ginger a small piece, 2 scallions.
2. Clean the dried perch thoroughly (make sure to remove all black membrane inside), drain well. Slice the daikon radish and ginger into thin pieces.
-- Wash the daikon radish thoroughly with a hard-bristled brush. The skin can be used for pickles, which are crispier and taste better than using the meaty part of the radish.
3. Heat the wok, use 2-3 ginger slices to wipe the surface (skip this step if using a non-stick pan), add oil, then gently fry the dried perch over low heat.



4. Fry until the dried perch turns golden brown on both sides, then add water.
5.6. Add daikon radish pieces, remaining ginger slices, 1 tablespoon of cooking wine and enough salt to taste, bring to a boil, then reduce to medium heat for about 10 minutes (time may vary depending on the number of fish).



7.8. Cook until the soup turns milky white, garnish with chopped scallions.
9. If you're willing to put in some extra effort, remove the bones and spines from the dried perch, then use the stock to cook noodles; no other seasonings are needed besides salt, making for an extremely delicious winter morning meal.Breakfast.