Bitter Gourd Fish Soup

Name: Bitter Gourd Fish Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Bitter gourd; 1 piece Fish head; 1 piece Fish tail; 20g Dried scallops; 10g Wolfberry; 3ml oil; 3g salt; 1ml Soy sauce; 1ml Cooking Wine; 3g ginger; 5g Chives

by sourcehe

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Anhui fish is also called grass carp. It is rich in unsaturated fatty acids, which is beneficial to blood circulation. Among them, Anhui fish contains rich selenium, which can be used for anti-aging and beauty. Bitter gourd clears away heat, detoxifies, nourishes and rejuvenates skin Lycium barbarum clears away heat, improves eyesight and protects eyes. With fresh and sweet scallops, it is a must-have for Zhongfutian to relieve heat and protect eyes-bitter gourd fish soup. "

Bitter Gourd Fish Soup

1. Prepare ingredients: 1 Anhui fish head, 1 fish tail, 1 bitter gourd; PS: fish head can also be used with big head fish

2. Wash the bitter gourd, remove the flesh, cut into pieces, and marinate in salt for 3 minutes; PS: marinate with salt to remove the bitterness

3. Wash fish head and fish tail, add salt, oil, soy sauce, cooking wine and marinate for 5 minutes;

4. Heat the pan, pour the oil, add the marinated fish heads, fish tails, and ginger shreds and fry under low heat, turn it over slightly yellow; PS: cover the pan and cover it easily, cut it to remove the fish

5. Boil water, add the washed goji berries and soaked scallops, and boil for 8 minutes;

6. Add bitter gourd

7. Add the fried fish heads and fish tails and continue cooking for 5 minutes; PS: You can add them if you like to eat MSG chicken essence. I use scallops for freshness, not MSG chicken essence.

8. Add salt and chives and mix well.

Tips:
1. When frying Anhui fish, fry slowly on a low heat, and you can cover the pot to make it easy to fry;
2. The scallops are delicious, and those who don't like scallops can add MSG chicken essence;
3. Bitter melon can be pickled with salt to remove the bitterness.