Winter melon and crucian carp soup

Overview

Rich in nutrients, diuretic and removing dampness

Peel the winter melon and scoop out the flesh.
Wash the winter melon and cut into 3 mm slices.
Scrape off the scales, remove the internal organs and clean the crucian carp.
Spread 1 gram of salt on the surface of the crucian carp and marinate for 10 minutes.
Heat oil in a pan and add ginger slices.
Sauté the ginger slices until fragrant and add the crucian carp.
Turn on medium-low heat and fry the crucian carp until both sides are golden brown.
Pour in the cooking wine.
Pour the boiling water in too.
Cook over high heat until the soup becomes milky white.
Put the winter melon slices into the soup.
Put salt into the soup as well.
After stirring evenly, cook over high heat for 2 minutes.
When the time is up, pour the soup into bowls.
Sprinkle with chopped green onion and serve.