Speaking of fish soup, we often use fish heads to make soup in our daily life.

The soup made from the fish head is fresh, white and thick. It is a very good soup.

Sometimes I go to the market late and often can’t buy fish heads, so I can buy fish tails to make soup.

The soup made from fish tail may not be as fresh and thick as fish head soup, but it can still make fish tail soup that is rich in nutrients and delicious.

The food tutorial brought by the editor today is - loofah and fish tail soup.

Drinking fish soup regularly can nourish qi and blood, and strengthen the spleen and stomach.

Okay, no more to say.

Today let’s start the gourmet journey of loofah and fish tail soup.

Let me tell you a little tip: make fish tail soup, which is nutritious and delicious. The ingredients of loofah and fish tail soup are very simple: fish tail, loofah, salt, cooking oil, and ginger.

First we will process the fish tail, wash the fish tail bought from the market and cut off the edges of the fish tail.

Usually you can leave it uncut, but for better taste, this time we will trim the fish tail and put it in a bowl. Sprinkle an appropriate amount of salt on both sides of the fish and marinate the fish tail, about 0.5 teaspoon, for about 20 minutes.

Pickled fish tail. During the pickling process of the fish tail, we process the loofah, carefully peel and wash the loofah, and then cut it into iron frame pieces.

After cutting and processing the loofah, we process the ginger.

After washing the ginger, it is best to slice it directly without peeling it.

The main function of ginger here is to remove the smell.

Slice the ginger slices. Next, we will fry the ginger slices, pour a small amount of cooking oil into the pot, and then pour the ginger slices into the pot.

Fry the ginger slices and when the ginger powder smells good, we put the fish into the pot and fry both sides of the fish, half-covering the pot, so that the heat will not be lost and the fish will fry faster and more comprehensively until it is cooked for about

4 minutes.

Be careful not to stick the fish skin here to the pan.

Fry the fish tail and wait until the fish is 4% cooked. We can pour the chopped loofah into the pot and use a spatula to spread all the loofah.

Pour the loofah, and then we can pour boiling water. Whether it is fish head soup or fish tail soup, try to use boiling water, so that the cooked fish soup will be fresher, thicker, and whiter. Then turn on the high heat, cover the lid, and cook for a few seconds.

minute.

Pour the boiling water and after about 10 minutes, we can open the lid and add some chopped green onions inside.

There are no small series here and can be adjusted to personal taste.

If the soup tastes not salty enough, you can add a small amount of table salt and adjust it according to your personal taste.

Our loofah fish tail soup is ready.

Does it look delicious?

Friends can try it themselves.

Sharing food with their families is so much fun.

Let me tell you a little trick to make fish tail soup, which is nutritious and delicious. Get ready to go out. Okay, today’s gourmet tour of loofah and fish tail soup ends here.

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