Taro black fish soup(yu nai hei yu tang )

Taro black fish soup

Introduction:

"Winter is the best time for the elderly to take tonic, and the best way is to take tonic. Today's dish is very suitable for the elderly. Black fish has the effect of Tonifying Qi and blood, invigorating spleen and stomach; taro has the effect of resolving phlegm, removing dampness, benefiting spleen and stomach, eliminating stagnation; Auricularia auricula has the effect of nourishing kidney, stomach and activating blood; wolfberry has the effect of nourishing liver and kidney. "

Production steps:

Step 1: 1. Wash the fish and control the dry water; wash the taro and cut it into pieces; water the Auricularia auricula; wash the medlar with water and set aside.

Step 2: 2. Cut the fish into pieces and fry them in the oil pan until golden yellow.

Step 3: 3. Put the fried fish into the earthen pot and add water.

Step 4: 4. First add taro, then black fungus, ginger, and add water to cover the ingredients. First bring to a boil over low heat and then medium heat. Then add cooking wine, salt and medlar, and then simmer over low heat for 40 minutes.

Step 5: 5. The dish is stewed.

Materials required:

Black fish: 250g

Taro: dozens

Black fungus: one

Wolfberry: a handful

Vegetable oil: 2 teaspoons

Cooking wine: 2 teaspoons

Salt: half a teaspoon

Ginger: a small piece

Note: 1. Taro is not easy to eat, in order to avoid flatulence. 2. This dish can also change taro into yam. 3. Those who like to eat pepper and garlic can also put some pepper or garlic leaves. 4. Cook as little as possible for the old people. If the old people can't finish eating and are not willing to throw it away, they will go back to the pot again and again. This is for three.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Nai Hei Yu Tang