Papaya and waist bean carp soup
By VicentaLakin
Recipe Recommendations
- papaya 500 grams
- crucian carp 500 grams
- red kidney beans 300 grams
- oil appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Papaya and waist bean carp soup
1
Mature original papaya
2
Ingredients of papaya kidney bean carp soup: half papaya (500 grams), 500 grams of carp, 300 grams of red kidney beans, 6 grams of ginger.
3
Remove the internal organs and black fascia in the fish belly of the crucian carp, and rinse them with water. Remove the pan, put the oil on the heat, add the crucian carp and fry it yellow
4
Pan-fry the crucian carp until golden on both sides
5
Pour in a large bowl of water and bring to a boil
6
Peel the papaya and remove the seeds, divide it into 3 portions and then cut it into thick pieces.
7
Put the papaya pieces into the pan and bring to a boil with the fish.
8
After stewing papaya and crucian carp for 5 minutes, the soup turns milky white
9
Pour out the red kidney beans
10
Use another casserole to fill the papaya carp soup, add the red kidney beans, and simmer over low heat for 5 minutes to season.