Ingredients
- 500g carp fish
- 250g pawpaw
- 20g white fungus
- 15g honey dates
- 2 ginger slices
- 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. |
