Loofah and Black Fish Soup

Name: Loofah and Black Fish Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 strip black fish; 1 strip Luffa; 1 piece Tofu; 1 spoon Lard; 1 spoon light soy sauce; 1 spoon white vinegar; 2 spoon Salt; some Ginger slices

A milky, comforting soup of pan-fried black fish chunks simmered with stir-fried loofah and tofu, enriched with pork lard for a fresh, savory, subtly sweet flavor.

30 minNewEasy Soups Stew Light

Instructions

1
Cut the black fish into large pieces, marinate with salt and ginger slices for 5 minutes, cut the sponge gourd into large chunks, and cut the tofu into pieces for later use.
2
Pour an appropriate amount of oil into the pan and fry the fish pieces until both sides are golden brown.
3
Then add a small amount of white vinegar and cooking wine to remove the fishy smell.
4
Put the clay pot into an appropriate amount of water and bring it to a boil. Pour the pan-fried fish into the clay pot and add a spoonful of lard to enhance the flavor.
5
Pour the loofah into the wok and stir-fry it, then add an appropriate amount of light soy sauce and stir evenly.
6
Pour the stir-fried sponge gourd into the clay pot, then also pour the tofu into the clay pot. Boil over high heat, then switch to low heat and simmer for 10 minutes.
7
Finally, add an appropriate amount of salt and pepper to season, and it's ready!