1. Wash the crucian carp and make a few strokes on the back.
2. Peanuts are soaked softly.
3. Papaya diced
4. After the crucian carp is fried in a frying pan on both sides, add the green onion and ginger and stir it for a while.
5. Add boiling water.
6. Transfer to the soup pot, add peanuts and papaya and cook until the peanuts are ripe.
7. Add milk and salt and cook for a while.
Tips:When I make this soup, I will soak the crucian carp in milk for hours, and add half a cup of milk when it is cooked. The soup tastes very good, without any earthy smell, especially the strong aroma of peanuts and the slightly sweet papaya There is no need for more seasonings at all, just add a little salt, and the taste is quite good, which is especially in line with the requirement of less salt for postpartum mothers.
