material

1 bergamot, 1 fish head, a piece of ginger, medlar 10 or so, oil and salt.

working methods

1. Cut the fish head into two sides or four pieces, wash and drain; Wash the medlar and pick it up for later use.

2. Put disposable gloves or plastic wrap on your hands and peel the bergamot.

Cut from the middle

Pick out the core of bergamot

Slice the bergamot

6. Heat the oil pan, saute the ginger slices until flat, and fry the dried fish in the pan until golden.

7. Pour in hot water. After the fire boils, cook for 5 minutes on medium heat, and then turn to low heat for 20 minutes.

8. Add papaya and medlar and cook for about 15 minutes. Season with salt.

9. It is both soup and dish, which is very convenient. Clear and light soup is very suitable for you who have no time in summer.