Red date papaya catfish soup, delicious and nourishing, delicious and easy to make, but not fat
How to make red date papaya sturgeon soup
Prepare all ingredients. Clean the catfish, remove the fish scales, fish gills, internal organs, and the black membrane of the abdomen, and then marinate with ginger, cooking wine, and salt for 20 minutes.
Soak the red dates in water for ten minutes to clean the dust in the folds.
Half the papaya is peeled off, the seeds and pupae are removed, and then cut into small pieces with a knife.
Put an appropriate amount of cooking oil in the pan. After the oil is hot, place the catfish in the pan and fry on both sides until golden. Before the anchovies are fried in the pan, drain the water or wipe the surface with kitchen paper towels to prevent the hot oil from scalding during frying.
Put an appropriate amount of water in the pot, add ginger slices and red dates, and boil over high heat. Then put the catfish in a boiling water pot. Be sure to bring boiling water into the pot to cook the white soup.
First boil over high heat, then turn to low heat, simmer for about half an hour, and boil the fish soup until it turns white.
After the fish soup turns white, put in papaya pieces, continue to cook on high heat until the papaya is cooked and softened, season with an appropriate amount of salt, and then serve on the plate and enjoy it.
Red Date Papaya Sturgeon Soup
- 1 Catfish
- 10 grain Jujube
- 0.5 papaya
- 1 tablespoon oil
- 1 tablespoon salt
- 1 tablespoon cooking wine
- 1 Ginger
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