Bighead carp fish head and radish soup


1 bighead carp fish head

350 grams radish

2 green onions

1 piece ginger

1 red chili

2 tablespoons cooking wine

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons vegetable oil


1. Cut the bighead carp fish head in half


2. Peel and shred the radish


3. Shred the ginger, slice the green onions and red chili


4. Heat a skillet over medium heat, pour vegetable oil in the skillet, drop the fish head in the skillet


5. Fry the fish head until two sides are golden


6. Drop ginger and red chili in the skillet


7. Pour cooking wine in the skillet


8. Pour some hot water in the skillet, until the fish head is fully submerged, bring to a boil


9. Pour fish head mixture in a stew pan, heat the stew pan over medium low heat, stew for 10 minutes


10. Drop the radish in the stew pan, stew for another 10 minutes


11. Season with salt and ground black pepper, stew for 5 minutes


12. Drop the green onions in the stew pan


13. Serve