Crucian carp no.2

Four white radishes

condiment

salad oil

Proper amount

salt

3 grams

energy

4 tablets

Cooking wine

1?o'clock

Small onion

5 pieces

pepper

2 teaspoons

Practice of boiled crucian carp with radish

1. Slaughter and clean crucian carp, remove gills and scales, and scrape off the black film in the belly; Rub a little salt and pepper on the inside and outside of the fish, and pat a little cooking wine on both sides of the fish for pickling. Heat the wok, add oil and stir-fry the ginger slices.

2. Dry the crucian carp with kitchen paper, drain it into the pot and fry it until it is yellowish and crispy on both sides.

3. Inject a proper amount of water into the pot, put the onion into the pot, and use a spoon to skim off the floating foam in the pot after the fire boils. Put shredded radish into the pot, turn to medium heat and continue cooking for about 15 minutes. When the soup is milky and sticky, turn off the heat, add salt to taste, sprinkle a little pepper and shallots.