Chaocai Series-peeled Fishbone Soup

Name: Chaocai Series-peeled Fishbone Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Thorn melon; More than ten Small dry skinned fish; Some Scallions; Some Blending oil; Some salt

by Ying Ying Love Food

4.7 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

Prickly melon is a variety of cucumber in vegetables.

The scientific name of the skinned fish is green fin pufferfish, and the common name of Chaoshan: Dizi; it is called rubber fish in Shanghai and Fujian and Zhejiang, and it is called lard, cobbler fish, bread fish, and roasted horn in the north. "

Ingredients

Chaocai Series-peeled Fishbone Soup

1. One thorn melon, peeled.

2. Cut from the middle, remove the flesh inside, and then cut each leaf into four pieces, each cut diagonally.

3. Cut the diagonal slices and set aside.

4. Soak the dry skinned fish in water, wash the belly of the skinned fish, and set aside.

5. Add proper amount of oil to the pot and heat.

6. Add thorn melon diagonal slices and stir fry.

7. After stirring for a period of time, add the washed skinned fish and continue to stir-fry.

8. Add a teaspoon of salt, stir fry, add water to drown the ingredients, cover and cook.

9. Cook until the thorn melon is well-done, and when it is easy to cut with a spatula, add the green onions, turn it, and lift the pot.

Tips:
The dry skinned fish is marinated and is quite salty. It doesn't need much when adding salt. The thorn melon mixes the flavor of the fish, making the soup very delicious.

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