Fresh River Fish Stewed with Loofah Soup

Name: Fresh River Fish Stewed with Loofah Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 strip river fish; 1 piece Luffa; 20g Goji berries; to taste Shredded ginger; to taste Salt; a pinch chicken essence

A rustic river fish soup where salted, pan-fried fish simmers with loofah, goji berries, and ginger into a milky, savory broth with tender, sweet gourd.

30 minNewMedium Soups Stew Savory

Instructions

1
Two fresh river fish, one sweetfish and one red-eyed fish. After cleaning them, rub salt on the surface and inside of the fish, and marinate for 30 minutes.
2
A loofah, weighing one jin.
3
Peel the loofah and cut it into large chunks.
4
Ingredients: shredded ginger, goji berries.
5
Put the fish into the hot oil pan to fry.
6
Pan-fry until both sides are golden brown.
7
Put loofah, goji berries, and shredded ginger into the clay pot.
8
Add an appropriate amount of boiling water and bring to a boil.
9
Put in the fried fish.
10
Simmer slowly over low heat until it turns milky white, then add a little chicken essence for seasoning. Since enough salt was added when marinating the fish at the beginning, there's no need to add more salt to the broth.
11
Finished product. The soup is milky white, the fish meat is tender, and the soup is fresh and slightly sweet.