#trust之美# Ang Prickly Fish Loofah Soup

Name: #trust之美# Ang Prickly Fish Loofah Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Ang Porcupine; 1 Loofah; Some Salad oil; 1 tablespoon Cooking Wine; 4 small pieces Sliced ginger; a little salt; a little Wolfberry

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Ang thorn fish is a famous freshwater fish. It has many names. Shanghai people call it "Ang Niu", Suzhou people call it "Wang Dingtou", Sichuan people call it "Huang Lading", and Hunan people call it "Yellow Duck". It is said that "ang thorn fish" is the name of Ningbo people. All these names are based on the color of the fish, or the shape of the pectoral fin and dorsal fin like a long needle, or the sound of "quacking" when swimming in a group. When I think about it, these three words do cover the color, shape, and sound of this fish. Its meat is delicate and has no small thorns, not only the fish taste is delicious but also smooth and tender, it is indeed loved by many people. Today I used it to make soup with loofah! "