Crucian carp and winter melon soup

Overview

How to cook Crucian carp and winter melon soup at home

Wash the winter melon, and use tools when washing. Otherwise, the burrs on the skin of the winter melon will prick my hands, and I got pricked again.
Cut in half.
Remove the flesh.
Peel, don't throw away the skin, dry it and keep it for making winter melon tea.
Take about a pound of winter melon and slice it into slices.
Chop onion and ginger.
Thaw the crucian carp and cut it with a flower knife.
Hot pan and cold oil.
Heat the oil and put the crucian carp.
Sprinkle with table salt.
Turn one side to shape.
Cook in white wine and vinegar.
Add onion and ginger.
Put water.
Cover the pot, bring to a boil over high heat, and simmer over medium-low heat for 25 minutes.
Put the winter melon.
Stew the winter melon over medium heat.
Add chopped green onion and chicken essence to enhance the flavor.
Finished product.