Fish soup with fig and ginseng(wu hua guo yang can sheng yu tang )

Fish soup with fig and ginseng

Introduction:

"Raw fish has delicate meat, delicious taste, less spines and high nutritional value. It has the functions of Tonifying the spleen and promoting water, removing blood stasis and generating new life, clearing away heat and wind, tonifying the liver and kidney, etc. in addition, raw fish soup is fresh and sweet without fishy smell. In southern China, especially in Guangdong, Guangdong, Hong Kong and Macao, raw fish soup has always been regarded as a tonic treasure for those who recover from illness and have deficiency of body."

Production steps:

Materials required:

Raw fish: 2

Onion: 50g

Fig: moderate

Ginger slices: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Original

Chinese PinYin : Wu Hua Guo Yang Can Sheng Yu Tang