Crucian carp and radish soup(ji yu luo bo tang )

Crucian carp and radish soup

Introduction:

"Crucian carp has the functions of invigorating the spleen and removing dampness, harmonizing the stomach, activating blood circulation and dredging collaterals, warming the middle and lower Qi. It has a good tonic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. White radish can help digestion, prevent stomachache and promote metabolism. This soup is simple, sweet and nutritious. It can also produce body fluid and stop drinking, and help digestion. It also has the effect of beauty

Production steps:

Step 1: remove the internal organs and scales of crucian carp, wash them clean, and pay attention to wash the black inner membrane (heavy fishy smell) in the fish belly. Put some salt on the fish maw and put some scallions and ginger slices in it.

Step 2: wash and peel radish, cut into thick silk.

Step 3: heat up the oil, put the crucian carp into the pot, fry it on both sides, and pour in three tbsp cooking wine. Add ginger slices, then add 4-5 bowls of boiling water and cook over high heat for about 10 minutes. Then put the shredded radish into the pot and cook together. After boiling, cook for 20 minutes over low heat.

Step 4: add salt, sprinkle with scallions and turn off. It's ready to be served.

Materials required:

Crucian carp: 300 grams

White radish: 200g

Ginger: 4-5 tablets

Scallion: a little

Note: white radish cold, cold spleen and stomach people are not easy to eat a lot

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Ji Yu Luo Bo Tang