1. Wash a crucian carp.

2. Appropriate amount of white radish

3. Slice the white radish, the thinner it is, the easier it is to taste.

4. Slice onion and ginger

5. Saute chives and ginger in the pot and fry crucian carp on both sides.

6. Add 1.5 times the capacity of the soup bowl.

7. Cook the fish soup with high fire until the fish soup becomes milky white, and turn to medium fire to cook until the water volume is reduced to about 2/3.

8. Add thin white radish slices

9. Then cook the radish to moderate hardness and add a little salt. If you like, you can also add a little chicken essence to freshen up and a little vinegar to remove the fishy smell. However, the fish soup itself tastes fresh, and chicken essence can be saved; Fish soup cooked for a long time has no fishy smell, and people who are not particularly sensitive to fishy smell do not need to add vinegar.