[Loofah catfish soup]_Loofah catfish soup_Homely practices_Production method

[Loofah catfish soup]_Loofah catfish soup_Homely practices_Production method

It is the easiest and most effective way to make loofah into soup. Today I recommend that you use loofah with carp to make soup. The soup has high nutritional value and has good health effects on the body. First prepare the corresponding ingredients and then followThe steps will work.

I. Loofah catfish soup Ingredients: Seasoning: 75 g of lard (refined), 15
g of shallots, 8 g of ginger, 8 g of salt, 2 g of MSG, 25 g of cooking wine, 1 g of pepper, Yu Tengtang fresh and fragrant production method: 1.

Descaling the fish, gills, cut off the internal organs, wash, drain, put on the chopping board, use a knife to double the “ten” flower knife on each side of the fish; 2.

Loofah peeled, washed, cut into 6 cm sections, then cut into two, cut into strips; 3.

4. Put the pan on the fire and add lard. When it is hot to 70% or 80%, add the catfish, fry it slightly on both sides, and cook it with cooking wine when it is slightly colored;

Immediately add ginger slices, spring onions, and an appropriate amount of soup, cover the pot, and boil over low heat for 5?
7 minutes, fill the fish in the soup bowl when the fish is mature; 5.

Put the loofah into the pot, boil it on the high heat and boil for 3?
4 minutes, see the soup is milky white, when the loofah has been crispy, remove the ginger slices, spring onions, add salt and MSG, adjust the taste, and burn for a while; 6.

You can pour it out and pour it on the fish in the soup bowl. Sprinkle with pepper and you can eat.

Tips-Food: Catfish: Catfish should not be eaten with garlic, sugar, mustard, sea cucumber, honey, pork liver, chicken, pheasant, venison, and Chinese medicinal Ophiopogon and Magnolia officinalis.

Avoid tea before and after eating fish.

Second, the practice of loofah catfish soup Step 1 catfish remove the internal organs and gills, wash, and cut a few knife on both sides.

2 Ginger slices, minced garlic, chopped chives.

Heat in 3 pans, add some oil, and fry for a while.

4 Fry the other side.

5 Add ginger garlic garlic and fragrant.

6 Add cooking wine to fishy, and add water to drown most of the fish.

7 Boil, see, the milk is white, and cook on low heat for 30 minutes.

8 neutral time, peel and wash the loofah, cut the hob block.

9Boil fish, season with salt and sugar.

10 Add the loofah and cook.

11 Sprinkle with green onions.

Third, the practice of loofah catfish soup Step 1.

Sturgeon removes scales, gills and internal organs and rinses them.


Cut a few knives on both sides of the fish’s back and apply salt.


Place the fish in a dish, top with rice wine, and marinate for a while.


Ginger slices.


Heat the pan with cold oil and heat over high heat.


Add ginger slices after the oil is hot.


Place the spatula on the oil pan to heat the spatula.

Because the cold spatula tends to stick to the skin when turning the fish over.

Put the sturgeon in the pot and replace the medium-low heat.

Fry until browned on both sides.


Pour water into the fish body and simmer until the fish soup turns white.

(It is best to use hot water, the soup is easier to cook white. If it is cold water, it must be cooked over high heat, the fish soup will turn white.

) 11.

Add one tablespoon of rice wine, turn to medium-low heat after boiling, cover the pot.


Peel the loofah and cut off the ends.


Cut into roll blades.


Cook when the fish soup becomes milky white.

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


Add in the right amount of salt.


Put onion segments.

18 years old

Put some chili sauce according to your preferences, and mix well before you can cook.