1. Prepare all materials.
2. Peel the zucchini, wash, and cut into small pieces. Rinse the tail of the fish,
3. Wash the pot and heat it over high heat, put in an appropriate amount of peanut oil, add ginger slices and sauté until the oil temperature rises.
4. Put the fish tail in the pan and fry until golden on both sides.
5. Add an appropriate amount of water while it is hot.
6. Then cover the pot.
7. Wait for the water to boil and pour in the cut zucchini slices.
8. Cover the pot and heat it over high heat.
9. When the soup is boiled again, remove the lid and heat until the melon slices become soft and nearly transparent, then add appropriate amount of salt to taste and mix well. Cook for another minute or two before serving.
Tips:1. After the fish tails are fried until golden on both sides, they must be flushed into water immediately. Do not heat the water, otherwise the fish soup will not have a milky white effect; 2. When seasoning, you can add a few drops of sesame oil according to your preference to bring out the umami taste of the fish soup.
