Black Fish and Winter Melon Soup

Name: Black Fish and Winter Melon Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (I only used the head and tail) Black fish; 400g Winter melon; 4, 5 slices ginger; 1 tbsp Cooking Wine; Some Scallions; Some salt; 1 teaspoon Chicken Bouillon Powder

by Norma

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When I came back from Sichuan, I ate the spiciness all the way. My tongue was refreshed and my stomach was a little bitter. When I went home, I missed some home-cooked food, especially want to drink some light soup. I still feel a little uncomfortable when I go out. I ate a lot of meat, and it is also very swollen. It is my own kitchen and my own appetite. Whatever you want to eat, let's cook it!
Today I have a black fish and winter melon soup, which is not only good for the taste but also beneficial to reduce swelling. Drink more soup and eat less staple food to lose weight and lose weight. You will get several benefits in one fell swoop! I love simple home cooking the most. "

Ingredients

1 piece (I only used the head and tail) Black Fish
400g Winter Melon
4, 5 slices Ginger

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1 tbsp Cooking Wine

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Some Scallions
Some Salt

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1 teaspoon Chicken Bouillon Powder

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Black Fish and Winter Melon Soup

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

2. 2. After cutting off the head and tail, I braised the middle section;

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

4. 4. Add the black fish and stir well, don't turn it over again, wait until the fish turns white and turn it over once;

5. 5. After the fish is cooked until it is 8 mature, put a spoonful of cooking wine, put in a proper amount of water, and the fish body is basically covered, then turn to a low heat and simmer;

6. 6. During the stewing period, peel the wax gourd and cut into strips (not peeled);

7. 7. Add winter melon strips after the fish soup is simmered for thick whiteness;

8. 8. Cook until the winter melon is fully cooked, add salt, chicken essence, and green onions to season.

9. 9. Season with salt, chicken bouillon, and green onions, and season out.

Tips:
Kitchen tips:

1. Before stir-frying the fish, wipe the sliced ginger in the pan to prevent the fish skin from sticking to the pan and affect the color of the dishes;

2. Winter melon skin can clear away heat and reduce phlegm, eliminate troubles and lose weight. It is better to keep winter melon skin as much as possible if you can accept the taste.