1. Material: 400g of crucian carp, 450g of white radish, 4 slices of ginger, proper amount of edible oil, salt, cooking wine and chopped green onion.

2. Wash the crucian carp at the tangent mouth of the back, add appropriate amount of salt and cooking wine and marinate for 20 minutes.

3, radish peeled, washed and shredded.

4. add oil to the pot and heat it. Add ginger slices and fry until golden brown on both sides.

5. Add clean water to the crucian carp, turn the fire to low heat 10 minute, turn the fire to low heat 10 minute, and add appropriate amount of salt to taste.

6, radish squid soup sprinkled with chopped green onion out of the pot.