Ingredients
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2 Grass Carp fish tails fresh
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1 medium Japanese pumpkin fresh
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4 tomatoes
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3 large carrots
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1 large fresh
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2 slices fresh
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2-3 litres water
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1 tsp salt
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1 tsp oil
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After the fish is cleaned, wipe the fish with paper towels or a cloth to remove excess water.
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Cover the fish with a small amount of salt (inside and out). Let it sit for an hour and then drain any water.
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Peel and cut all the vegetables. Start boiling your soup water.
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In a pan, add oil and fry the ginger with the fish on low-medium heat (until the fish is completely cooked and the skin is a slightly browned).
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Put the fish into a soup bag and add to water.
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Add all ingredients together into the boiling water. Boil for 30 minutes on high heat, reduce to summer for another 2-3 hours (or use internal cooker) Serve!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.