material

Fingered citron 1 piece, fish head 1 piece, ginger, wolfberry fruit 10 or so, oil and salt.

method of work

1. Cut the fish head into two sides or four pieces, clean and drain; Cleaning Fructus Lycii, and picking it up for later use.

2. Put disposable gloves or plastic wrap on your hands and peel the bergamot.

Step 3 cut from the middle

Step 4 pick out the core of bergamot

Step 5 slice bergamot

6. Heat the oil pan, saute the ginger and pat it flat, and fry the dried fish head in the pan until golden.

7. Pour in hot water. After the fire boils, cook for 5 minutes on medium heat, and then turn to low heat for 20 minutes.

8. Add Chaenomeles and Lycium barbarum and cook for about 15 minutes. Season with salt.

9. It is both a soup and a dish, which is very convenient. Clear and faint soup is very suitable for you who have no time in summer.