Ingredients
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500g carp fish
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250g pawpaw
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20g white fungus
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15g honey dates
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2 ginger slices
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salt
Directions
Tips
1. Make sure the fish is fried and cooked before simmering. In this way, the soup will not have a fishy smell. Soup will be milk-white and taste.
2. Cut pawpaw into large pieces, because after stewing, the pawpaw will be too soft. If cut into large pieces, you can still enjoy the pawpaw.
Steps
|
1
Done
10 minutes
|
Soak white fungus into the water and tear into small pieces. Wash and peel pawpaw, then cut into large pieces. Wash and clean honey dates. |
|
2
Done
10 minutes
|
Remove fish scales, gills, gut, wash and clean. Add oil and ginger, fry the fish until golden brown both sides. |
|
3
Done
120 minutes
|
Add water into a stew pot. Add all ingredients into the pot and simmer over low heat for 2 hours. Add salt for seasoning. Serve. |
