Crucian carp and papaya soup

Overview

How to cook Crucian carp and papaya soup at home

Tags

• soups
• crucian carp
• lean meat
• liquor
• papaya
• white lentils
• ginger
• salt

Ingredients

Steps

1. 1 Remove the internal organs of the crucian carp, wash it, rub the body and belly with salt, and leave it on ice for half an hour to remove the fishy and earthy smell (if it is a whole fish and not cut into pieces, lightly score the fish twice in the middle)

   

2. 2 Add oil to the wok and sauté the ginger until fragrant. Be sure to heat the wok over high heat before adding the ginger and fish. This way the fish will not be fully fried until it becomes tender

   

3. 3 Fry the fish on both sides

   

4. 4 Add white wine for half a minute, then add water (adjust the amount according to the number of people). I am here for three people. There is not so little water in the pot. I will move it to the gauze pot and add a tablespoon of water

   

5. 5 Move the fish to the pot, peel and cut the papaya into pieces and add it to the pot. My papaya is not ripe today, only raw. However, you can’t use overripe ones for making soup, just a little yellower.

   

6. 6 Cut the lean meat into cubes and add to the soup

   

7. 7 Add the white lentils. When you buy the white lentils, stir-fry them over low heat until slightly charred. No need to stir-fry them again

   

8. 8 All materials

   

9. 9 Simmer over low heat for one to one and a half hours

   

10. 10 Finally add salt to taste and serve. I usually don't add salt. Papaya is a bit sweet, so it tastes sweet and fragrant.