How to make loofah crucian carp soup with milk

Ready: loofah, crucian carp, green onion, ginger, garlic, hot water, milk.

<>4. Next, cut the loofah into sections for later use, as shown in the figure below.

<>6. Then put oil in the pot, heat it up and put the fish tail along the edge of the pot, drag the fish tail on both sides and fry it, not until it is golden, put in the green onions, ginger and garlic, hot water and milk.

7. Finally, put the loofah into the pot, turn to low heat and simmer to finish.

1. Ingredients: live crucian carp, loofah, salt, cooking wine, green onion, ginger, coriander.

2. Method: Put the prepared crucian carp in clean water for processing, use a knife to draw a few small cuts on the back of the crucian carp after the crucian carp is cleaned, and then marinate it with edible salt and cooking wine for a period of time, put the prepared loofah in clean water and clean it after peeling, cut it into pieces for later use, cut the prepared shallots into minced pieces for later use, and then cut the prepared ginger into slices for later use, add an appropriate amount of cooking oil to the pot and heat it, and put the prepared crucian carp in the pot for frying. Then add an appropriate amount of edible salt, which can effectively control the oil splashing, and wait for both sides of the crucian carp to fry until both sides are golden and then take it out, put the prepared crucian carp in the stew pot, add the appropriate amount of water, and then put the prepared green onion and ginger in the pot for stewing, remember to add the appropriate amount of cooking wine to remove the smell during the stewing process, and when the soup of the crucian carp gradually becomes milky white, quench your thirst, put the prepared loofah in the pot for stewing, and wait for the loofah to gradually mature, you can add the appropriate amount of coriander out of the pot to eat.

Ingredients: 1 crucian carp.

2 loofahs. 1 spoonful of excipient oil.

A spoonful of salt, a spoonful of rice wine.

1 green onion, 4 slices of ginger.

Steps: 1.Crucian carp is stripped of its scales, gills and internal organs and rinsed.

2.Cut a few diagonally on both sides of the back of the fish and rub it with salt.

3.Place the fish on a plate, drizzle with a little rice wine and marinate for a while.

4.Ginger slices.

5.Heat a pan with cold oil over high heat.

6.Once the oil is hot, add the ginger slices.

7.Place the spatula on top of the oil pan to heat the spatula. Because the cold spatula is easy to stick to the skin when turning over the fish.

8.Put the crucian carp in the pot and reduce the heat to medium-low.

9.Fry until browned on both sides.

10.Pour in the water that has submerged the fish and cook over high heat until the fish broth turns white. (It is best to use hot water, the soup is easier to boil white, if it is cold water, be sure to cook it over high heat so that the fish soup will turn white.) )

11.Add a tablespoon of rice wine, bring the water to a boil, turn to medium-low heat, and cover the pot.

12.Peel the loofah and cut off the ends.

13.Cut into hob blades.

14.Cook when the fish broth turns milky white.

15.Put the loofah in the pot and continue to cook for about 10 minutes.

16.Add salt to taste.

17.Top with green onions.

18.Add some chili sauce to your liking, mix well and serve.