Pork ribs, papaya and crucian carp soup
Overview
Papaya and crucian carp soup is a home-cooked dish made with papaya and crucian carp and belongs to Cantonese cuisine. This vegetable soup is sweet and fragrant. It has the effects of clearing the heart, moistening the lungs, strengthening the spleen and stomach. It is a refreshing soup during the autumn dry season. It is also suitable for nourishing after the recovery of common diseases. Papaya contains a large amount of water, carbohydrates, protein, fat, multivitamins and a variety of essential amino acids, which can effectively supplement the body's nutrients and enhance the body's disease resistance. Crucian carp should not be eaten with garlic, sugar, mustard greens, ginseng, honey, pork liver, chicken, pheasant, venison, as well as the traditional Chinese medicines Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.
Tags
Ingredients
Steps
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Wash the spareribs, red dates and wolfberry.
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Add half a pot of water to the casserole and pour in the ribs, red dates and wolfberry.
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Simmer over high heat for 15 minutes, then turn to medium heat and simmer covered for 20 minutes. Add papaya and continue simmering.
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While the soup is stewing, wash the crucian carp, apply some salt and marinate for 10 minutes.
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Add oil to the fryer, put in the crucian carp and fry until fragrant (I just need to fry other food today, so I might as well fry the fish. Normally, you can fry it on both sides).
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When the soup is almost simmering, add the fried crucian carp, turn to high heat and cook for ten minutes.
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The soup turns milky white and is very beautiful. Add some salt and you can drink it.
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After the soup is cooked, it is recommended to take out the fish whole and don't break it. You are afraid that the bones will fall into the soup, which is unsafe. Dip this fish in some soy sauce and it's still very fresh!
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My children like to eat pork ribs and papaya in soup the most, and they eat them all.
