Ingredients: 2 crucian carp

Accessories: 1 white radish, 5 mushrooms, 1 tofu.

Seasoning: 3 slices of ginger, 2 shallots, 4 teaspoons of salt1/,2 tablespoons of oil, 2,000ml of cold water.

Production steps

1. Scaled crucian carp, washed internal organs and marinated with cooking wine for 20 minutes; Cut white radish into thick slices and tofu into large pieces;

2. Pour a little corn oil into the pot and fry the crucian carp into golden brown for later use;

3. Bring another pot to a boil, pour in clear water, and put the onion and ginger slices into the fire to boil. After the water is boiled, add the fried crucian carp;

4. After boiling the pot again, turn to low heat and stew for 30 minutes, when the soup turns milky white;

5. Add white radish and tofu, cook together and simmer for 20 minutes;

6. Add a little salt, monosodium glutamate and pepper to taste before cooking.

Matters needing attention

1. Finally, be sure to add salt.

2. Crucian carp has a strong earthy smell, and the black film in the fish belly must be removed;

3. When cooking crucian carp soup, be sure to heat the water so that the boiled crucian carp soup can be milky white.