Fish tail and Chieh qua soup(yu wei jie gua tang )

Fish tail and Chieh qua soup

Introduction:

"Grass carp tail, I like to roll soup, taste very fresh and sweet. Now the sunshine time is long, after work is not so fast home, exercise, play ball, run, can reduce and relax the pressure. It's too late to go home. I don't have much time to make soup, but I can't lack soup. So it's a good choice to buy some fish or meat soup. Chieh qua is very suitable for eating in summer. It can relieve summer heat. Cantonese people usually use it to make soup. Today, it is used to make fish soup, which tastes good. Some people think Chieh qua is a small wax gourd, but it's not. The taste and size are very different, ha ha. "

Production steps:

Step 1: Ingredients: Grass Carp tail, Chieh qua.

Step 2: remove the scales and wash the grass fish tail.

Step 3: peel Chieh Qua and cut into thick slices.

Step 4: start the frying pan and fry the fish tail until golden on both sides.

Step 5: add proper amount of water and bring to a boil.

Step 6: move the boiled fish tail soup to the soup pot, add Chieh Qua and proper amount of ginger, boil and simmer for half an hour.

Step 7: add salt to the cooked soup, or add some monosodium glutamate if you like.

Step 8: good soup.

Materials required:

Grass carp tail: 350g

Chieh qua: 500g

Ginger: right amount

Salt: right amount

Note: when frying fish with high heat, the fish will not stick to the pot.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Wei Jie Gua Tang