How to cook fish head papaya soup to be delicious, the practice of fish bone papaya soup

Ingredients: fresh fish head, papaya. Ginger 1

Cut in half from the middle, wash and salt. 2.Peel the papaya and cut into large pieces.

3.Put oil in a pan. Fry the fish head until golden brown and set aside, 4

Stir-fry papaya in oil and boiled water. 5.After opening, put the fish head, ginger.

Put salt after boiling.

There are very few raw materials, one salmon head, about one pound of southern tofu or one and a half pounds of papaya, and 2 pork leg bones. The seasoning is ginger, wolfberry, rice wine and salt The method is very simple 1. Everything is two for the fish head, wash it, especially to clean the cheeks, blanch it with salt boiling water with rice wine for 2 minutes, take it out and wash it. Tofu papaya (need to be peeled and seeded) cut into 3 cm pieces.

The pork bones are also blanched for 2 minutes. 2. Put the raw materials into the soup pot, add enough water, and put a large piece of ginger, half a small bowl of rice wine and a small pinch of wolfberries into it. 3. Bring to a boil on high heat, turn to medium-low heat and simmer for 2 to 3 hours.

4. Add an appropriate amount of salt when drinking.

A fish head, wash and cut open After the oil is hot in the iron pot, fry it slightly, put shredded ginger, garlic, and a little cooking wine Pour it into a casserole, add water, boil over high heat, change to low heat and simmer for 30 minutes Half a papaya, peel and remove the seeds, slice, a handful of celery, omit the leaves, wash and cut into inches. When the soup turns milky white, add the papaya, high heat for 5 minutes, then add celery, add salt to taste, and bring to a boil. Features:

The soup is green with white melons and red cabbage, which is beautiful and eye-catching.

Fish bone papaya soup, with the effect of beauty and lactation, the soup stewed over low heat becomes milky white, very sweet and delicious, the following is to share its practice for everyone to see.

1 kg of river fish bones, 1 papaya, an appropriate amount of wolfberry, red dates, ginger shreds, and an appropriate amount of cooking wine.

01 Fish bones and papaya ready.

02 Peel the papaya and cut it into slices.

03 Prepare the wolfberries, red dates, and ginger shreds.

04 **Add oil and put the fish bones in the pan. Then sprinkle salt and fry over low heat.

05 Fry the fish bones until browned on both sides, then add water, the amount of water should not exceed the ingredients, and then add an appropriate amount of cooking wine, wolfberry, red dates, and shredded ginger into it.

06 Cover and bring to a boil over high heat.

07 Cook until the soup turns milky white for about 10 minutes, then open the lid and let the papaya in.

08 Close the lid and continue to simmer.

09 After boiling for about 4 minutes, you can turn off the heat, and the soup has turned into a very thick milky white, with a sweet and smooth taste.

[Efficacy]: It has the effect of clearing the heart and moistening the lungs, strengthening the spleen and stomach. It is easily digested and is good for cleaning up blood vessels for aging. It is also a nourishing product for common diseases after healing, especially for postpartum women, which can not only make up for deficiency, but also have the effect of breastfeeding and lactation!

The fish head is delicious, easy to be digested and absorbed by the human body, contains less fat, generally 1-3 (8-15 for more fish), and is rich in vitamin A, vitamin D and vitamin K. In particular, it is rich in two unsaturated fatty acids: 22-sahexaenoic acid (DHA) and 20-sahexaenoic acid (EPA), which are good for cleaning and softening blood vessels, lowering blood lipids, strengthening the brain, and delaying aging.

Papaya is rich in carotene and vitamin C, which have strong antioxidant capacity, help the body repair tissues, eliminate toxic substances, and enhance the body's immunity.

The preparation of papaya fish soup is as follows:

Ingredients: 5 slices of ginger, appropriate amount of salt, 2 sea bass, 1 papaya, 1 plate of boiling water.

Step 1: Handle two sea bass (I prepared two for this smaller one) Crucian carp soup is also very good, but the sea bass has few bones, so I generally choose sea bass.

Step 2: Slice the ginger, leave a large piece, and wipe the pan before frying the fish.

Step 3: Cut the sea bass into cubes and set aside.

Step 4: Heat the pot slightly over medium heat