Black fish and white gourd soup(hei yu dong gua tang )

Black fish and white gourd soup

Introduction:

"When I came back from Sichuan, I enjoyed the spicy food all the way, which made me feel better and bitter. As soon as I got home, I wanted to have some home-made dishes, especially some light soup. When you go out, your body is still a little bit uncomfortable. If you eat too much, you've got a lot of meat and a lot of swelling. It's still your own kitchen and your own appetite. Let's cook what you want! Today, the last black fish and wax gourd soup is not only full, but also beneficial to water and detumescence. Drinking more soup and eating less staple food can help you lose weight and lose weight. It's a good way to do it! I love simple home cooking

Production steps:

Step 1: 1. Remove the scales, gills and viscera of the black fish and wash them;

Step 2: 2, cut off the head and tail, the middle part of me was braised;

Step 3: 3. Heat the oil in the pan, put in the ginger slices, press the ginger slices with a shovel, and wipe a circle in the pan, so that the fish won't stick to the pan easily;

Step 4: 4. Stir fry the black fish, don't turn it over, wait until the fish turns white, then turn it over once;

Step 5: 5. Stir fry the fish until it is 8 years old, put a spoonful of cooking wine, put in an appropriate amount of water, and then cover it with a large fire and turn it to a small fire for stewing;

Step 6: 6. During the stewing, peel the wax gourd and cut it into strips (no peeling is OK);

Step 7: 7. After the fish soup is stewed and white, add the wax gourd;

Step 8: 8. Cook until wax gourd is well done. Season with salt, chicken essence and scallion.

Step 9: 9, add salt, chicken essence, scallion seasoning out of the pot.

Materials required:

Black fish: 1 (I only use head and tail)

Wax gourd: 400g

Ginger: 4, 5 pieces

Cooking wine: 1 tbsp

Scallion: right amount

Salt: right amount

Chicken essence: 1 teaspoon

Precautions: kitchen tips: 1. Before frying fish, put ginger slices in the pot to prevent the fish skin from sticking to the pot and affecting the dish color; 2. Wax gourd skin can clear away heat and phlegm, reduce weight, and retain the wax gourd skin as much as possible if it can accept the taste.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hei Yu Dong Gua Tang