Papaya Stewed with Crucian Carp

Name: Papaya Stewed with Crucian Carp
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 4 strip Crucian carp; 200g Papaya; 1 piece Ginger; 20g Scallion; 1 handful Peanut; 5g Lard

A traditional nourishing stew where whole crucian carp, scales kept for their nutrients, is pan-fried then simmered in a clay pot with papaya and peanuts into a milky restorative broth.

45 minNewMedium Soups Stew Savory & Sweet

Instructions

1
Remove the internal organs of the native crucian carp, but do not remove the scales because the scales are rich in vitamins and proteins. In addition, they also contain some trace elements needed by the human body, such as calcium, iron, and zinc. Marinate with cooking wine, ginger powder, and the roots of green onions. Cut the papaya into chunks and set aside.
2
After cleaning the clay pot, add the crushed ginger pieces and the cleaned peanuts.
3
Add water to the clay pot and start heating it; only when the water boils should you add the pan-fried crucian carp!
4
Pat the seasoned crucian carp dry with kitchen paper, so it won't break its skin when frying!
5
Pan-fry the fish in lard; only then will the broth turn snowy white, and the fish will be more fragrant! Once the fish is golden on both sides, place it into a boiling clay pot.
6
Add the papaya and green onions, simmer for 15 to 20 minutes, and finally add salt.
7
Add salt before taking it off the heat, then serve. The soup is especially fresh and sweet.