How to make crucian carp, red bean and winter melon soup

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow me to learn how to make crucian carp, red bean and wax gourd soup.

1.1 Wash the crucian carp clean of blood, remove the gills and the contents of the belly, and clean them. Use a knife to scrape off the black inside the abdomen and the belly. This step is very important for removing the fishy smell.

2.2 Soak the red beans in warm water 30 minutes in advance so that it will be easier to cook.

3.1 The key to the whole process is frying the fish. Heat up a pan with oil, add ginger when the oil is hot, and fry until the ginger is dry. Put the crucian carp into the pan (use medium heat first, then fry slowly on low heat). When both sides of the fish turn yellow, add cooking wine (rice wine is also fine), cover the pan and simmer for more than 10 seconds to let the aroma of the wine remove the fishy smell.

4.2 Cut the wax gourd into 3 pieces about 3cm long, slice the ginger and set aside

5. Add 1500 grams of cold water and put in the soaked red beans. After boiling over high heat (you can add the wax gourd at this time), switch to low heat and simmer slowly (it will take about 2 hours).

6. This time I brought the food to a boil over high heat and then switched to the multi-function rice cooker, setting the soup-making function for 2 hours.

7. Add a little salt before turning off the heat. After the fish soup is ready, drink it while it is hot. I usually don’t want the fish.

The nutritional combination is comprehensive and the preparation method is simple, so anyone with no cooking skills can make it. Don’t just watch this crucian carp, red bean and wax gourd soup without making it. Take action and satisfy your appetite.