1. The crucian carp is cut and washed, the cheeks and the tail are cut out to draw out the tendons, and both sides are drawn;
2. Shred the ginger and put it on the fish maw and fish. Spread some salt and let it marinate for one hour;
3. Put it in a frying pan and fry for a while on both sides;
4. Put it in a casserole, pour in some hot water, cooking wine, vinegar, and ginger shreds of pickled fish;
5. After the high fire is boiled, the low heat is boiled;
6. Peel and seed papaya into small pieces;
7. Cook until the soup turns white, pour in the papaya and continue to cook for about 15 minutes. Turn off the heat, add an appropriate amount of salt according to the taste, and mix evenly.
Tips:1. The fish will not be fishy after cramping.
2. The papaya alkaloid in papaya is slightly toxic to the human body. Do not eat too much each time. People with allergies should eat with caution.
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