Papaya and crucian carp soup

Overview

Papaya and crucian carp soup belongs to Cantonese cuisine. This soup is milky white in color, sweet in smell and delicious in taste. It has the effects of clearing the heart and moistening the lungs, strengthening the spleen and stomach. It is a refreshing soup in autumn and winter.

Tags

• soups
• home cooking
• soup
• lunch
• dinner
• cooking wine
• crucian carp
• oil
• papaya
• ginger
• salt

Ingredients

Steps

1. 1 Be sure to kill the crucian carp you bought from the market and scrape off the gills and the black membrane inside the belly. Otherwise, it will affect the taste of the soup. After cleaning the fish, dry the surface

   

2. 2 Peel the papaya, cut into pieces

   

3. 3 Rub the surface of the fish with cooking wine and marinate for 15 minutes

   

4. 4 Pour oil into the pot and heat over high heat, add fish and ginger slices

   

5. 5 Fry both sides until golden brown

   

6. 6 Pour in boiling water

   

7. 7 Add the papaya cubes, bring the water to a boil again, then turn to medium heat and simmer for about 15-20 minutes

   

8. 8 Finally add salt to taste.