Papaya and crucian carp soup(mu gua ji yu tang )

Papaya and crucian carp soup

Introduction:

"When I was in confinement, everyone always asked me to drink more soup, which was crucian carp soup and pig's feet soup. You know, these two are my least favorite. For the sake of my baby and sufficient milk, I drink soup like medicine every day. Only this papaya crucian carp soup, I think very good to drink. The sweetness of papaya covers the fishy smell of crucian carp, and the fish soup tastes delicious. "

Production steps:

Step 1: prepare the ingredients and clean the fish.

Step 2: peel and seed papaya and cut into small pieces.

Step 3: slice ginger.

Step 4: cut the gills and tail of the crucian carp to remove the fishy line.

Step 5: heat the pan, brush a layer of oil and fry the crucian carp.

Step 6: fry a spoonful of cooking wine until both sides of crucian are golden.

Step 7: put the fried fish into a casserole, add ginger slices, pour in boiling water and cook over high heat for 15 minutes.

Step 8: add the papaya and cook for 15 minutes.

Step 9: season with salt.

Step 10: Sprinkle with black pepper.

Materials required:

Crucian carp: 1

Papaya: 1

Ginger: 1 small piece

Cooking wine: 1 tbsp

Salt: right amount

Black pepper: moderate

Note: removing the fishy line of crucian carp will reduce the fishy smell of fish soup. If you want soup, you must fry it thoroughly. Big fire soup is white, small fire soup is clear. Don't put too much salt, it will cover up the original sweetness of fish soup

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Mu Gua Ji Yu Tang