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1
Behead the crucian carp bought from the market and scrape off the gills and the black membrane inside the belly. Be sure to clean them all, otherwise it will affect the taste of the soup. After washing the fish, dry the surface -
2
Peel the papaya, remove the flesh and cut into pieces -
3
Rub the surface of the fish once with cooking wine and marinate for 15 minutes -
4
Pour oil into the pot and heat over high heat, add fish and ginger slices -
5
Fry both sides until golden brown -
6
Pour in boiling water -
7
Add papaya cubes, boil the water again, then turn to medium heat and simmer for about 15-20 minutes -
8
Finally add salt to taste.