Papaya Braised Fish Bones
Overview
My hometown has a south subtropical mountain monsoon climate with wet summers and dry winters. Due to the humid climate in summer, everyone loves to eat sour papaya, which can cure rheumatic pain. Sour papaya is a specialty of Yunnan. It is about the same size as a mango and is usually green. The longer it is kept, the color will turn golden. The closer the yellow color of sour papaya is, the more fragrant it is. The fruity aroma it exudes is very pleasant. It has health-care functions such as appetizing, breast enlargement and beauty, and treatment of rheumatic pain. Sour papaya can also be used to make preserved fruit, fruit wine, soaked wine, etc. It can be used to cook various sour papaya dishes. The dishes produced are delicious. It is a green fruit that combines delicious taste and medicinal value. A few days ago, friends came to visit and made pickled fish fillets for them. Some of the remaining fish bones were still frozen in the refrigerator. It had been rainy and humid these past few days, so I bought a pickled papaya in the supermarket and cooked it in soup to remove the moisture.
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Ingredients
Steps
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Marinate the fish bones with ginger slices and salt for ten minutes.
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Heat the wok, pour in cooking oil and heat until it is 70% hot, then fry the fish bones briefly.
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Put the fried fish bones into a cooking pot, add an appropriate amount of hot water and bring to a boil, then reduce to low heat and simmer for twenty minutes.
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Wash the sour papaya, cut into thin slices and remove the seeds.
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Add the cut pickled papaya into the fish soup and continue cooking for half an hour.
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After the fish soup is cooked, add appropriate amount of salt.
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Just sprinkle in chopped green onion before serving.
