condiments

European crucian carp

Article 1

wax gourd

250 grams

condiments

energy

1 block

coriander

1 root

salt

2 grams

pepper

1?o'clock

chicken essence

1?o'clock

step

1. Prepare ingredients.

2. Remove gills, scales and internal organs from crucian carp, and wash them for later use.

3. Wax gourd need not be peeled and cut into pieces (this will benefit water and reduce swelling).

4. Cut ginger and leek into powder for later use.

5. Stir-fry ginger in a hot pot.

6. fry the crucian carp until both sides are brown.

7. Boil water 10 minute.

8. Cook until the soup turns milky white, and continue to cook with wax gourd 10 minutes.

9. Add salt, pepper and chicken essence to taste.

10. finally sprinkle with coriander.

skill

1, add boiling water when cooking fish soup, and you can cook milky soup.

2, winter melon skin is conducive to the effect of water swelling, it is best not to peel when cooking.