1. Prepare all the ingredients. Clean the crucian carp, remove the scales, gills, internal organs, and the black film on the abdomen, and then marinate it with shredded ginger, cooking wine, and salt for 20 minutes.
2. Soak the red dates in water for ten minutes to clean the dust inside the folds.
3. Peel off half of the papaya, remove the seeds and flesh of the papaya, and then cut into small pieces with a knife.
4. Put an appropriate amount of cooking oil in the pan. After the oil heats up, put the crucian carp in the pan, fry on both sides until golden brown and serve. Before the crucian carp is fried in the pan, drain the water, or use a kitchen paper towel to dry the surface of the water to prevent the hot oil from splashing out and scalding during frying.
5. Put an appropriate amount of water in the pot, add ginger slices and red dates, and boil on high heat until it boils. Then put the crucian carp into the boiling water pot. You must boil water in the pot to make the white soup.
6. First boil the fish on high heat until it boils, then turn to low heat and simmer for about half an hour to simmer the fish soup until the color turns white.
7. After the fish soup turns white, add the papaya cubes and continue to cook until the papaya is soft and cooked. Add appropriate amount of salt to taste, and you can put it out of the pot and serve on the table.
Tips:1. When frying fish, it is best to use a non-stick pan, which is not easy to stick to the pan.
2. The crucian carp should be marinated first, then fried until golden on both sides, and then boiled in a boiling water pot, then it is easy to cook the white soup.
3. Put the papaya last, and cook for a few minutes until it is soft. If it is cooked for too long, it will be too soft and rotten, and the taste will not be good, and the nutritional value will be destroyed.
