Loofah and Crucian Carp Soup
Crucian carp has tender, sweet flesh and is highly nutritious and medicinal. Its sweet, neutral, and warm nature enters the stomach and kidneys, tonifying the body, removing dampness and promoting diuresis, tonifying the weak, warming the stomach, and invigorating the body
Ingredients
- 1 Crucian carp
- 1 loofah
- chives appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine
- White sugar appropriate amount
Instructions
- Remove the internal organs and gills of the crucian carp, wash it, and score several times on both sides
- Slice the ginger, crush the garlic, and mince the green onions.
- Heat the pan, add appropriate amount of oil, put the fish in and fry for a while
- Flip and fry the other side
- Add ginger and garlic and stir-fry until fragrant
- Add cooking wine to remove the fishy smell and add water to cover most of the fish
- Bring to a boil, see, it turns milky white, then simmer for 30 minutes
- In your spare time, peel and wash the loofah, then cut into dice
- After the fish is cooked, add appropriate amount of salt and sugar to season
- Add loofah and cook
- Sprinkle with chopped green onions when serving