1. Braised radish soup with crucian carp

2. Preparation materials: one crucian carp and half a radish.

3. Ginger, cooking wine, salt, pepper, soy sauce, chopped green onion and coriander.

3. Scrape the scales of the crucian carp, scrape the black film inside the belly of the crucian carp, remove the gills, rinse with clear water, drain the water and put it in the plate for later use.

4. Wash the radish, cut it into thin shredded radish and put it on the plate for later use.

5. Slice ginger, chop chopped green onion, cut parsley into long strips and put it in a bowl for later use.

6. Boil the oil, put Jamlom salt in the oil, put salt in the oil, and the fish will not stick to the pot. Fry the fish until both sides are slightly yellow, add ginger slices, add a little cooking wine and salt, and then add boiling water. After the water boils, add shredded radish, add a little soy sauce, cover with stew 10 minute, open the lid and add pepper, chopped green onion and coriander.

That is, it can be cooked.

7. Crucian carp radish soup has the effects of invigorating spleen and appetizing, benefiting qi and diuresis, and removing dampness through breast, which is especially good for children to drink.