Crucian carp and fungus soup(ji yu mu er tang )

Crucian carp and fungus soup

Introduction:

"Baidu said: Qingyu contains free acid, protein, vitamin A, vitamin B1, vitamin B2, niacin, calcium, sodium, iron, phosphorus and other ingredients. And the fat content is low, the protein content is high, it is very suitable for weight loss and the elderly. Carassius auratus Auricularia also contains high nucleic acid. This dish has the functions of moistening skin, nourishing glory and anti-aging. Women often eat this dish, can be radiant, anti-aging, times young

Production steps:

Step 1: clean up the crucian carp, soak the Auricularia auricula, wash and tear it into small pieces.

Step 2: slice onion and ginger.

Step 3: put proper amount of oil in the pot, add crucian carp, fry until both sides are slightly yellow.

Step 4: add the right amount of water, add onion and ginger, boil, pour the right amount of cooking wine, add fungus.

Step 5: stew over medium heat until the soup is white, add pepper, chicken essence and salt to taste.

Materials required:

Crucian carp: 500g

Agaric: 60g

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Oil: right amount

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: fry fish with non stick pot, it's true!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Ji Yu Mu Er Tang