Watermelon Skin Fish Soup

Name: Watermelon Skin Fish Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Watermelon rind; 1 piece Fish head; 1 piece Fish tail; 5ml Peanut oil; 4g salt; 1ml Soy sauce; 5g ginger; 20g Chives; 10g Fennel

by sourcehe

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Watermelon skin fish soup, this is a cheap dish, or maybe thrown away by others. But I use these as treasures-summer heat relief, sweet and delicious, reduce edema, suitable for all ages, eat more without getting fat.
Eating iced watermelon not only quenches thirst but also relieves heat, and the watermelon skin you throw away will have a better heat-clearing effect. Watermelon skin is rich in nutrients and rich in vitamins, lycopene, sucrose, fructose and so on. The important thing is to clear heat and relieve fever, quench thirst, reduce edema and other effects.
The fish heads and tails from Qingshui Pond are used. They are sweet, rich in protein, low in fat, low in calories, and healthy food. Fish head and fish tail are more delicious when used in soup. "

Ingredients

300g Watermelon Rind
1 piece Fish Head
1 piece Fish Tail
5ml Peanut Oil
4g Salt
1ml Soy Sauce
5g Ginger
20g Chives
10g Fennel

Watermelon Skin Fish Soup

1. Prepare ingredients: peel the watermelon skin and green skin, remove the red watermelon, wash and cut into pieces; wash the head and tail of the fish;

2. Boil the water and put in the watermelon peel; PS: I open the two pots at the same time.

3. On the other side, heat the pan, pour the oil, fry the fish head and fish tail, add salt and sauce and fry until the two sides are slightly yellow;

4. Add the fried fish head and fish tail to the watermelon rind soup pot, add shredded ginger and green onion;

5. After the high heat is boiled again, change to medium and low heat, and boil for another 6 minutes;

6. Put salt and chives, and just start the pot;

7. Delicious

Tips:
1. The red meat part of the watermelon rind should be removed;
2. Using big head fish head is more suitable for boiling soup, I use clear water and Shanshui Anhui fish, which is smaller, but sweet.