How to make radish and crucian carp soup

• 

  1

  Prepare crucian carp.

• 

  2

  Cut the crucian carp into a knife and marinate it with pepper and edible salt for half an hour and set aside.

• 

  3

  Prepare to pickle ginger, pickled pepper, and pickled radish.

• 

  4

  Then slice the pickled radish with ginger and cut the pickled pepper into horse ears and set aside.

• 

  5

  Wash the Agastache rugosa leaves and Euphorbia cotyledons, drain them and set aside.

• 

  6

  Heat oil in a pan until it is 80% hot, add pickled pepper, pickled ginger, pickled radish, stir-fry over low heat for two to three minutes.

• 

  7

  Then add crucian carp and fry for one to two minutes.

• 

  8

  Put an appropriate amount ofWater, add chicken essence, pepper and MSG to taste.

• 

  9

  Add the fish scented cotyledons and simmer for five to six minutes.

• 

  10

  Finally, take out the pan and sprinkle with rugosa leaves.

• 

  11

  Picture of the finished product.

Tips

If you want the fish to be more flavorful, change the two ends of the back of the fish into flower knives, so that the pickled fish will be more flavorful and will not affect the taste.