Recipe: Papaya fish head soup
Notes:
When I arrived in Guangzhou, I found that I could bring soup. This soup was eaten in the cafeteria. It was amazed at the time, but there was only one small bowl per person. I never missed it, and finally ushered in this cold rainy weekend... very simple and very good!
Ingredients:
- Fish head
- Half a papaya
- a few slices of ginger
- salt
Steps:
-
Cut the fish head, wash it, add salt and marinate for a while.
-
Papaya peeled and diced.
-
Stir-fry ginger slices with hot oil, stir fry the fish head and go to the clams. Then add boiling water to cover the head of the fish and cook over high heat (so the soup will be white). Stew for about half an hour, add papaya, and then simmer for half an hour. The edge of the papaya melts and you can make a pot.
Tips:
Because papaya has a sweet taste, and should follow the principle of light Cantonese cuisine, when the fish head is salted, I put salt, and in the soup I did not put salt again. Everyone can increase or decrease by themselves
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