1. Peel the white radish and cut it into filaments (not thick strips) by plane or hand.

Shredding in this way can not only be cooked quickly, but also taste the same as the delicate horsehead fish.

2. Stir-fry onion and garlic slices (grains) with 10ml bitter tea oil, then add shredded white radish and shredded ginger and stir-fry.

Add 3 bowls of hot water, and when the soup boils, turn to low heat and simmer.

3. At the same time, wait for the horsehead fish to join …

The horsehead fish along the coast of Taiwan Province Province are fresh, tender and dry-fried and steamed.

When the season comes, the price is more affordable.

It's just a horsehead fish The meat is too slender. If you cook the soup directly, it will soon disperse.

And you can't keep the whole posture from beginning to end.

4. The best way is to heat it with 15ml of bitter tea oil for 30 seconds.

Turn over the bottom of the pot so that the bitter tea oil is evenly distributed at the bottom of the pot (the area is as long as the diameter of the fish).

Then gently add the (treated and dried) horsehead fish.

Wait 1 min before frying the other side.

You can take a pot, put it in white radish soup, and add a proper amount of rice wine to enhance the fragrance.

Cook for another 8 minutes ~

5. Start with the boiled white radish soup ~ add the fried horsehead fish and time it for 20~25 minutes.

Season with a little salt before cooking, add white pepper to make it fragrant, and then take it out and put it in a soup bowl.

Sprinkle with chopped green onion, and this bowl of fresh fish and radish soup is finished.