Winter Melon, Coix Seed and Crucian Fish Soup

Name: Winter Melon, Coix Seed and Crucian Fish Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Crucian carp; 2 pieces Shallots; 500g Winter melon; 1 piece ginger; 20g Wolfberry; 80g Barley seed; 5g oil; 8g salt; 8g Cooking Wine; 5g Oyster sauce; 5g Soy sauce; 10 capsules pepper; 1 parsley

by Homecoming Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

As the saying goes: "I'd rather try crucian carp for a bite instead of eating other fish for a table." Crucian carp is not only delicious, but also rich in nutrients, which has a good nourishing and therapeutic effect.
Use the winter melon and crucian carp that are abundant in this season to cook the soup together. Not only the fish is fresh and sweet, the soup is mellow, but also the heat is reduced. It is a nourishing and delicious bowl of soup~~
Winter melon and crucian carp soup can invigorate the spleen and qi, relieve swelling. Crucian carp has the effects of invigorating the spleen and dampness, harmonizing the appetite, promoting blood circulation and dredging collaterals, and warming the middle and lowering the qi. It is suitable for all kinds of acute and chronic nephritis and malnutrition edema, especially for people with spleen deficiency.

Winter Melon, Coix Seed and Crucian Fish Soup

1. Prepare the ingredients. Crucian carp, winter melon, green onion ginger, coriander, barley, wolfberry.

Winter Melon, Coix Seed and Crucian Fish Soup recipe

2. Soak the barley kernels for at least 2 hours in advance.

3. Cut the winter melon into 1 cm thick slices and set aside.

4. Cut the green onion, ginger and coriander and set aside.

5. Pour oil into the pot and heat to 50% heat.

6. Add crucian carp, fry on medium-low heat, fry for 1 minute and turn over.

7. After turning over, continue frying, frying for 1 minute.

8. Put pepper, cooking wine, oyster sauce, light soy sauce in the pot.

9. Add the green onion and ginger and stir in the green onion and ginger.

10. Pour 1500ml of water into the pot and bring it to a boil.

11. Then add the barley, after the fish soup is brought to a boil, turn the lid to a low heat and simmer.

12. After the fish soup is boiled for 40 minutes, the soup gradually starts to turn milky white.

13. Add the winter melon slices and bring to a boil. Add the wolfberry and continue to simmer.

14. Simmer for 10 minutes on medium and low heat, and the melon is ready to be cooked when it is simmered.

15. Turn off the heat and sprinkle with chopped green onion and coriander before serving.

16. A bowl of fish is fresh and sweet, the soup is mellow, and a bowl of nourishing and delicious soup is on the table!

Tips:
Crucian carp needs to be fried first, and the stewed soup will be thick and mellow. The nutrients of the fish meat are more easily absorbed by the body after being dissolved in the oil.