December is almost halfway over, and the temperature is dropping below zero at every turn. No matter how thick the cotton clothes are wrapped around the body, in the final analysis, it is not as heartwarming and considerate as a bowl of mellow and milky fish soup! There is a saying that goes well, when it comes to taste, fish comes first. The deliciousness of the fish is obvious to all. Braised in plain broth, braised in soy sauce, sweet and sour, or steamed slowly, the freshness coming out of the bones can't be concealed. If it is simmered over a slow fire to create a pot of milky white and delicate soup, the taste will be undeniably delicious.

By Xiaoyu Private Chef Douguo Food Officially Certified Expert

1. Peel the radish and grate it into shreds.

2. Clean the crucian carp and cut it in half from the middle.

3. Pour oil into the wok, add a little salt and heat it to prevent sticking to the pan. If you are using a non-stick pan, you can skip the salting step.

4. Place the crucian carp with the skin side down and fry until both sides are golden brown and fragrant. During the process, you can gently shake the pot to allow the fish to heat evenly.

5. When the fish is fried to golden brown, use a spatula to mash the fish. The more broken it is, the better. This step is to get a better flavor when stewing the soup. If you want to eat fish, you don’t need to do it. mashed.

6. Then pour in 1 tablespoon of cooking wine and pour in boiling water. The soup will turn white instantly.

7. Add onion knots, ginger slices, tangerine peel, and white pepper. Turn on high heat and simmer for 5 minutes.

8. After 5 minutes, filter the soup to remove the meat residue and leave only the soup.

9. Add 1 teaspoon of salt to the soup to taste, then add shredded white radish and cook until soft, then turn off the heat.

10. When drinking, you can choose chopped green onion or chopped coriander to season according to your personal taste.

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