Yellow bone fish soup
Introduction:
"The dietotherapy function of yellow bone fish -- nature and taste: flat in nature and sweet in taste. Meridian: spleen, stomach. Efficacy: urinate, eliminate edema, acne, sober up. Appropriate: liver cirrhosis ascites, nephritis edema, beriberi edema and dystrophic edema should be eaten; early childhood pox should be eaten. Taboo: according to previous experience, because huangguyu is a kind of hair food, patients with chronic diseases, breast bronchial asthma, lymphatic tuberculosis, cancer, lupus erythematosus and stubborn pruritus skin disease should avoid eating or be careful to eat. "
Production steps:
Step 1: remove the internal organs of two yellow bone fish and clean them
Step 2: prepare scallion, slice ginger and three pieces of American ginseng
Step 3: heat the fish with proper amount of oil, dry the fish with kitchen paper towel, slide it from the edge of the pan into the oil pan, fry two golden sides, add green onion and ginger, and pour in two spoonfuls of cooking wine
Step 4: add water more than three times of the fish body (too much water will not make the soup taste good enough) and bring to a boil
Step 5: you can choose to sprinkle some scallion or coriander. It tastes delicious
Materials required:
Yellow bone fish: 2
Onion and ginger: right amount
American ginseng: 3 pieces
Cooking wine: moderate
Pepper: right amount
Salt: right amount
Sesame oil: appropriate amount
Note: I'm a northerner. I eat yellow bone fish for the first time in Guangzhou. I'm particularly impressed by its long beard, because the fish is very tender and has few spines. It's especially suitable for making soup. It doesn't affect eating meat. It's strongly recommended to roar. I don't live here for a long time, so I don't prepare casserole. If I have casserole at home, I suggest to make soup in casserole
Production difficulty: simple
Process: boiling
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Huang Gu Yu Tang
Yellow bone fish soup
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