PAPAYA, FISH TAIL AND PEANUT SOUP

PAPAYA, FISH TAIL AND PEANUT SOUP

Ingredients:

1 papaya (about 2 lb)
1 carp fish tail of 1 lb in weight
1 slice ginger
3 oz peanut
¼ dried tangerine peel

Seasoning:

Salt

Method:

  1. Peel and seed papaya. Cut into large pieces.
  2. Remove scales from fish. Rinse and pat dry. Saute ginger. Put in fish and fry until both sides turn slightly brown, dish up.
  3. Wash and soak peanut for 20 minutes, dish up. Drain. Soak and clean dried tangerine peel.
  4. Boil suitable amount of water. Put in all ingredients and bring to a boil. Parboil for 10 minutes. Then simmer over low heat for 1 ½ hours. Stir in seasoning. Serve hot.ChengWoh.com a provider of chinese herbs since 1933. Visit their site for more information.

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