Anchovy and towel gourd soup-You Are Foodie

By Rachel
9

Anchovy and towel gourd soup

ANGJI fish is a famous freshwater fish. There are many kinds of names. Shanghainese call it "angniu", Suzhou people call it "wangzhuitou", Sichuan people call it "huanglading", and Hunan people also call it "Huangya". It is said that "angjiyu" is the name of Ningbo people. All these names are based on the color of the fish, the shape of a long needle on the tips of its pectoral and dorsal fins, or the sound of "quack" when it swims in groups. When you think about it, these three words really cover the color, shape and sound of this fish. Its meat is delicate without small bones. It not only tastes delicious, but also smooth and tender. Indeed, many people like to eat it. Today, I used it to make soup with Loofah!

Main Ingredients

Towel gourd 1
Angchi fish 2 items

Auxiliary Ingredients

fruit of Chinese wolfberry few
salt A little
Ginger slices 4 small pieces
Cooking wine 1 spoon
salad oil appropriate amount

Fresh anchovy can be stewed in soup without frying! My family likes to cook first and then stew

Step 1 . Clean up the bought anchovy

Step 2 . Heat up the oil pot and stir fry ginger slices

Step 3 . Add the anchovy and fry it

Step 4 . Add some cooking wine to remove the smell

Step 5 . Add an appropriate amount of clean water

Step 6 . Boil over high heat

Step 7 . Towel gourd peeled and cut into hob pieces

Step 8 . After the fish soup is boiled, add towel gourd

Step 9 . I also added some medlar

Step 10 . Cook until the towel gourd becomes transparent and soft, and then add some salt to taste

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