Soup crucian carp is best fried, and fried crucian carp is best yellow. The fried soup tastes much worse.

Ingredients: 900g carp, 300g radish.

Seasoning: 8 grams of green onion, 3 grams of ginger, 65438 vegetable oil+05 grams of monosodium glutamate, salt and cooking wine (chopped white pepper).

The practice of shredded radish and crucian carp soup;

1. Scales, gills and internal organs of carp are removed, washed, and 5 knives are cut on both sides of the fish;

2. Peel the white radish and cut it into 8 cm long filaments;

3. Cut the onion into long sections and cut the ginger into filaments;

4. Pour 15g oil into the wok, heat it, add carp along the edge of the wok, and fry until both sides are yellow;

5. Pour 5 cups of water, onion, ginger, shredded radish, monosodium glutamate, salt, wine and white pepper to cover the pot.

6. Boil on low heat until the water boils 10 minute;

7. Take out the onion and put it in a soup bowl.

The deeper the fish is fried, the thicker the soup is.