Pumpkin gill soup
By VicentaLakin
Finally, the papaya guacamole soup, the daughter says it's delicious, sweet, super fresh. But she doesn't like the papayas in the soup. All right, then. This soup tastes sweet, fragrance, and it's good for pulmonary and spleen-friendly stomachs, and for the sake of the autumn purified soup。
Recipe Recommendations
- papaya appropriate amount
- crucian carp art. 2
- Jiang appropriate amount
- onion appropriate amount
- refined salt appropriate amount
- edible oil appropriate amount
Steps for Pumpkin gill soup
1
Get the mackerel ready, clean it up。2
The fish wipe the surface water with paper towels. This is how to prevent the oil spill。3
Half of the papayas go to the skin and cut the slices。4
Get your ginger chips, onions。5
Wipe water in the casserole。6
The little hot pot, the oil, the fish on both sides。7
Add open water。8
Guy, the fire broke。9
Burn and add ginger onions. Turn the little fire stew for about 20 minutes. It's better to put ginger on in a roll。10
Join the papaya for two or three minutes。11
Just put salt on it。Pumpkin gill soup Make Tips
1. Equipping fish with water resistant pans. 2. The stewed fish Tonga has water and the soup is thick. There's a couple who like to join the milk。