Materials: 2 crucian carp (*** about 500g), half a white radish. Salt to taste, a few slices of ginger, a few scallions.

Practice:

1. Carp gills, remove the fish belly debris, the fish belly black membrane thoroughly washed.

2. Cut the radish into julienne. Heat the oil in the pot.

3. Add ginger and fry slightly, add crucian carp, one side of the frying brown and then turn over to fry.

4. Add boiling water 2-3cm above the fish (add more water, as it should be simmered over medium-high heat to avoid adding more water halfway through), add green onion knots. Bring to a rolling boil over high heat for 15 minutes, add the tofu, turn to medium heat and continue to cook for 10 minutes. Add the shredded radish, cook with salt and continue to simmer for 5 minutes. Garnish with scallions or cilantro. If you like a slightly tangy taste, you can also season with pepper.

TIPS: The way to make carp soup thick and white is simple: simmer over high heat. I tried heating water and cold water, the soup color can be thick white, the problem is to boil over high heat, the so-called small fire out of the clear soup out of the fire white soup.