Crucian carp in milk soup

Crucian carp in milk soup; Raw materials: 350g of crucian carp, 75g of shredded white radish, 40g of water-soaked mushrooms, 7g of shredded ginger, 2g of garlic slices, 5g of onion segments, 4g of salt, 50g of evaporated milk, 1g of monosodium glutamate, 8ml of cooking wine, 0.5g of pepper, 5g of sesame oil and 800g of soup. Production process: 1. Wash the fresh crucian carp, marinate it with salt for a while, control the water, and put it in an oil pan. Shred mushrooms and blanch them in boiling water. 2. Add a small amount of oil to the clean pot, stir-fry minced onion and ginger, then add soup and cooking wine, add fish, shredded white radish and shredded mushroom, until the pot is boiled to remove floating foam, turn to medium heat and cook for about 20 minutes, then add seasoning and light milk, pour sesame oil into Tang Chi and sprinkle with shredded ginger. Flavor characteristics: Carassius auratus soup is fat and the fish is fresh and tender.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)