Fresh River Fish Stewed Loofah Soup
by Chen Yu
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Two fresh river fish, one is sweet fish and the other is red eye fish. After the treatment is clean, salt the surface and belly of the fish and marinate for 30 minutes.
2. A loofah weighs a pound.
3. Peel the loofah and cut into hob pieces.
4. Ingredients: shredded ginger, wolfberry.
5. Fry the fish in a hot oil pan.
6. Fry until the skin is golden on both sides.
7. Put the loofah, wolfberry, and ginger shreds in a casserole.
8. Add an appropriate amount of boiling water and boil until boiling.
9. Add the fried fish.
10. Braise slowly until milky white, add a little chicken essence to taste, because when you start marinating the fish, add enough salt, so there is no need to put salt in the soup.
11. Finished product. The soup is milky white, the fish is tender, and the soup is fresh and sweet.
