蘿蔔絲鰂魚湯

Ingredients (for 4):

• Goldfish Carp - 1
• Radish - 1
• Oil - 1 tsp
• Ginger - 1 piece, smashed
• Chinese yellow wine - 1 tbsp
• Spring onion - 2, knotted
• Water - 8 cups
• Salt - 1/2 tsp + 1 tsp
• White pepper powder - 1/4 tsp

Procedures:

1. Peel the radish and cut into thick strips. Soak in water. Drip dry before use.

2. Clean the goldfish carp. Drip dry and brush with salt.

3. Heat the wok on medium high level, then add the teaspoon of oil. Add the ginger to stir-fry until fragrant.

4. Turn to medium heat. Add the goldfish carp and pan-fry until the fish is no longer sticky to wok and golden brown.

5. Flip the fish over and continue to pan-fry the other side until golden brown.

6. Add the knotted spring onion, then add Chinese yellow wine, and then water.

7. Turn to high heat and cook until the soup boils. Remove the foam on the soup.

8. Cover the lid and cook until the soup turns milky.

9. Flip the fish over and add the radish strips. Cover with lid and turn to medium heat to cook for 25 minutes. Season with salt and white pepper powder.