Sponge gourd and crucian carp soup

Sponge gourd and crucian carp soup

Introduction:

"Carassius auratus is tender and sweet, with high nutritional value and high medicinal value. It is sweet, smooth and warm in nature. It enters the stomach and kidney, and has the functions of harmonizing and tonifying deficiency, removing dampness and diuresis, tonifying deficiency, warming the stomach, and tonifying vital energy. Luffa has the effect of cooling, diuresis, blood circulation, menstruation and detoxification. It contains B vitamins to prevent skin aging and vitamin C to whiten skin. It can protect skin, eliminate plaque and make skin white and tender. It is a rare beauty product. Therefore, Luffa juice is known as "beauty water"

Production steps:

Step 1: remove the internal organs and gills of crucian carp, wash them and cut them on both sides.

Step 2: slice the ginger, smash the garlic and chop the chives.

Step 3: heat the pan, add some oil and fry the fish for a while.

Step 4: turn over and fry on the other side.

Step 5: stir in ginger and garlic.

Step 6: add cooking wine to remove the fishy smell, and add water to submerge most of the fish.

Step 7: bring it to a boil. Look, it's milky white. Then cook it over low heat for 30 minutes.

Step 8: in neutral time, peel and wash towel gourd, and cut into hob pieces.

Step 9: cook the fish, add salt and sugar to taste.

Step 10: add towel gourd and cook.

Step 11: Sprinkle with scallion.

Materials required:

Crucian carp: one

Luffa: one

Chives: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Note: add milk more mellow, like to try oh. Our cooking oil is rapeseed oil, so the soup looks a little yellow.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh