Seabass and radish soup

Overview

Make soup with seabass and radish, which is delicious and nutritious, and can also moisturize dryness.

Remove both ends of the radish, clean it, and cut it into slices. Put water in a pot and add a little salt to boil. Put the cut radish in the pot and blanch it. Blanching the water can remove the spiciness of the radish, leaving only the umami flavor of the radish. Adding salt can keep the beautiful green color of the radish. After the radish changes color, remove it from cold water, cool it thoroughly, drain and set aside.
Remove the scales and internal organs of the seabass first, then clean and drain the water. Cut a few flowers on the back of the seabass to make the seabass more flavorful. Pour in a little Xinhe cooking wine and marinate for 10 minutes to remove the fishy smell.
Put an appropriate amount of cooking oil in the pot. When the oil is hot, add the onion and ginger and sauté until fragrant. Then add an appropriate amount of water. The amount of water is enough to cover the fish and radish. After the water boils, add an appropriate amount of salt to adjust the taste, and then put the seabass into the pot.
When the water in the pot boils again, put the dried radish into the pot and cook with the seabass until the seabass is cooked, about 10 minutes.
Add white pepper before serving to enhance the freshness and remove the fishy smell.
Then add Xin and oyster sauce to enhance the flavor, and you can enjoy it out of the pot.