How to make winter melon and barley and crucian carp soup

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  1.Prepare the ingredients.Crucian carp, wax gourd, onion, ginger, coriander, barley, wolfberry.

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  2. Soak barley kernels for at least 2 hours in advance.

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  3. Cut the winter melon into 1 cm thick slices and set aside.

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  4. Chop onion, ginger and coriander and set aside.

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  5. Pour oil into the pot and heat until it is 50% hot.

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  6.Add crucian carp, fry over medium-low heat, fry for 1 minute and turn over.

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  7. Turn over and continue frying for 1 minute.

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  8.Put Sichuan peppercorns, cooking wine, oyster sauce and light soy sauce into the pot.

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  9. Add onion and ginger, stir-fry onion and ginger.

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  10. Pour 1500ml of water into the pot and bring to a boil over high heat.

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  11. Add barley, and after the fish soup comes to a boil, cover and turn to medium-low heat Boil.

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  12.After simmering the fish soup for 40 minutes, the soup gradually begins to turn milky white.

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  13.Put in the winter melon slices and bring to a boil over high heat.Add the wolfberry and continue to simmer.

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  14. Simmer over medium-low heat for 10 minutes.When the winter melon is simmered and delicious, it is ready to be taken out of the pot.

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  15.Turn off the heat and sprinkle with minced green onion and coriander before serving.

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  16.A bowl of sweet fish, mellow soup, nourishing and delicious.Soup is served!