75g of papaya, 6g of pomfret, 1 tbsp of salt, 3 slices of ginger and 1 tbsp of oil. Peel, peel and slice papaya. Pan-fry the pomfret with ginger slices. Put the papaya into the pot, boil it with 8 bowls of water, then scoop up 2 bowls of boiling water and pour it into the pot, and cook it with the fried fish for a while. Pour the fish and soup back into the castle, simmer for 1 hour, add salt and seasoning, and serve.

2. Papaya soybean trotter soup

1 pig's foot, 1 papaya, 8 grams of soybeans, 3 slices of ginger and a proper amount of salt. Wash soybeans and soak in cold water for about 1 hour. Chop the pig's feet, wash them, put cold water into the pot, put in ginger slices, boil the water for 1 minute, remove the pig's feet and wash the blood foam. Put the pig's feet and soybeans together with ginger slices into the pot, add appropriate amount of water, and cover them well. After boiling with fire, turn to slow fire and continue cooking for about 1 to 1 3 minutes. Peel papaya, remove seeds, cut into small pieces, put it in a pot for another 3 minutes after 1 hour. Just add salt seasoning before the final flameout.

3. Papaya milk

6g of cooked papaya, 75 g of new and new fresh milk, 25g of lotus seed meat, 2 Chinese dates and proper old rock sugar. Selecting fresh cooked papaya, peeling, peeling, and cutting into granules for reservation; Wash lotus seed meat and jujube with cold water respectively, remove the core of lotus seed, preserve the brown-red lotus seed coat, remove the core of jujube and set aside. Put the cooked papaya granules, lotus seed meat and jujube into a stew pot, add new and new fresh milk and appropriate old rock sugar, and steam them in water until the lotus seed meat is cooked.