Black fish and winter melon soup

Overview

After coming back from Sichuan, I ate the spicy food all the way. It was refreshing for my mouth but also a bit bitter for my stomach. As soon as I got home, I missed home-cooked food, especially some light soup. My body is still not used to being outside. I have stored a lot of meat after eating too much, and I am also very bloated. It is my own kitchen and my own appetite, so I can cook whatever I want! Today I’m going to make a black fish and winter melon soup, which is not only satisfying but also diuretic and reduces swelling. Drink more soup and eat less staple food, and you can lose weight. You can achieve this with one stone! I love simple home-cooked meals.

Tags

• soups
• home cooking
• soup
• blackfish
• chicken essence
• cooking wine
• scallions
• winter melon
• ginger
• salt

Ingredients

Steps

1. 1 Remove the scales, gills and internal organs of the snakehead fish and wash them;

   

2. 2 Cut off the head and tail, and braise the middle part;

   

3. 3 Heat the oil in the pan, add the ginger slices, press the ginger slices with a spatula and spread it around the pot, so that the fish will not stick to the pan easily;

   

4. 4 Add the black fish and stir-fry until cooked. Do not turn it too many times. Stir-fry one side until the fish meat turns white and then turn it once;

   

5. 5 Stir-fry the fish until it is 8 cooked, add a spoonful of cooking wine, and add an appropriate amount of water to basically cover the fish body. Cover and bring to a boil over high heat, then turn to low heat and simmer;

   

6. 6 During the stewing period, peel the winter melon and cut it into strips (you can do it without peeling);

   

7. 7 After the fish soup becomes thick and white, add the winter melon strips;

   

8. 8 Cook until the winter melon is cooked, add salt, chicken essence and green onion to taste and serve.

   

9. 9 Add salt, chicken essence and green onions to taste and serve.