Channel catfish soup(hui yu tou wei tang )

Channel catfish soup

Introduction:

"Channel catfish swim near the Yangtze River, Wusongkou and Chongming Island. They are very seasonal. They are the fattest in spring and summer. They have two long whiskers in their mouths. They are commonly known as channel catfish. Fish skin is elastic and gelatinous. Su Dongpo once wrote a poem praising it, saying: "the pink stone head is still boneless, and the snow-white puffer does not cure people.". The poem points out the peculiarities of channel catfish: the meat is white and tender, the skin is plump, and it has the delicacy of puffer fish and crucian carp, but not the toxin of puffer fish and the spines of crucian carp. "

Production steps:

Materials required:

Channel catfish: one

Carrot: right amount

Lentinus edodes: right amount

Ginger slices: right amount

Konjac: right amount

Flammulina velutipes: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Hui Yu Tou Wei Tang