-
1
Wash and slice ginger and set aside. -
2
Wash away the black film and blood from the crucian carp belly. -
3
Heat oil in a pan and fry the crucian carp over medium-low heat. -
4
Fry the fish until both sides are golden brown. -
5
Add appropriate amount of water, add ginger slices, bring to a boil over high heat and then turn to medium to low heat. -
6
Peel the white radish and cut into thin strips. -
7
When the fish soup is boiling until milky white, add white radish strips and continue to cook over medium-low heat. -
8
Cook until the white radish is translucent, remove from the pot and add salt. -
9
Finished product. -
10
Finished product.