Wash the small yellowtail, oblique knife to separate the head and tail of the small yellowtail.

02

Then enter the knife along the center of the fish body at the bone, slice out the fish meat .

03

After slicing, separate the flesh from the bones. Then slice off the spiny part of the belly.

04

Separate the fish meat and bones for processing. It is better to cut a knife in the middle of the sliced whole fish meat, so that it is easy to be flavored and a little easier to eat.

05

Marinate the sliced fish with cooking wine, salt, green onion and ginger for about 20 minutes.

06

Cut the pumpkin into cubes.

07

Cut the pumpkin, steamed on the pot.

08

Put the steamed pumpkin into a pulverizer and puree it.

09

Heat the oil in a wok and add the scallions and ginger.

10

Then add the cut down fish bones and fry until the surface is golden brown.

11

After frying, add boiling water and bring to a boil, then turn to medium heat and simmer.

12

Stew about 8-10 minutes, see the soup color becomes creamy, you can turn off the fire.

13

The stewed fish soup, with a thin mesh leakage spoon, the inside of the fish bones and other residues drained off.

14

Only the tantalizing fish stock remains.

15

Pour the strained fish broth into the pot again, bring it to a boil, and then add the previously marinated plain fish meat into the pot to scald.

16

Because the fish is easy to cook, you can almost fish it out as soon as it changes color. If you blanch it for a long time, the fish will break up and not form.

17

After the fish is cooked, add the pumpkin puree to the remaining fish stock. Then stir well to cut through the pumpkin puree.

18

The cornstarch is added to the water to make cornstarch water, and then slowly poured into the fish soup pumpkin soup in the pot to make pumpkin soup. Then pour the pumpkin soup into a bowl and put the scalded yellowtail meat in the center. Sprinkle with chopped green onion (I forgot to take pictures of the process in the middle). This golden soup yellow fish is completed.