1. Scales and gills of crucian carp are removed, internal organs are dug out, and black films on both sides inside are torn off and washed for later use.

2. Peel and shred the radish.

3. Heat the pan and pour it into a proper amount of oil pan, so that the periphery of the pan is covered with oil. When the oil is 60% to 70% hot, slowly slide the crucian carp into the pot and fry it over medium heat until the skin is golden.

4. Fry one side, then turn the other side.

5. When both sides are fried to golden brown, add enough water, add shredded ginger and boil over high fire.

6. Add shredded radish and cook for 8- 10 minutes.

7. Add some salt and white pepper to taste before cooking.

8. Put it in a soup bowl and sprinkle with chopped green onion.