Step 1: clean the fish bones, put them in a plate, then add 1 teaspoon salt, add 2 tablespoons cooking wine, put on gloves, grab them evenly with your hands, and marinate for a while! In the pickling process, the bitter gourd is cleaned, then divided into four parts, and the pulp is removed and cut into sections. Slice ginger and onion and put them on a plate for later use!
Step 2: add oil to the pot and heat it. When the oil temperature reaches 60%, put the fish head and bones in the pot, then turn to medium heat, fry the fish head and bones until brown, and then turn over and fry the other side until brown!
Step 3: After the fish head and bones are browned on both sides, turn to high heat, and then pour boiling water into the 1 soup basin. When boiled water meets brown fish heads and bones, it will instantly turn milky white. Take the opportunity to add ginger slices and onion slices, add 1 teaspoon salt to taste, then cover the pot and turn to low heat. Cook the fish soup first 10 minutes!
Step 4: After the fish soup is boiled 10 minutes, the soup becomes whiter. Open the pot cover, put the prepared bitter gourd into the pot, cover the pot cover again, and continue to cook for 20 minutes until the bitter gourd is cooked and soft.
Such a simple fish bone bitter melon soup with the function of clearing away heat and reducing fire is completed. Friends who like this soup, please try it and make sure the taste will not let you down! In addition, I want to make it clear: although I share with you the practice of fish bone bitter melon soup, you can draw inferences from one another. You can use other fish as ingredients, such as crucian carp, which is delicious in meat, and the same is true. But fish soup must use boiled water, so that fish soup will be milky white and more delicious!