Crucian carp in vinegar soup(cu tang ji yu )

Crucian carp in vinegar soup

Introduction:

"Schisandra, sweet and sour skin, hard in the core, all have salty taste, so it has the name of Schisandra. It can replenish qi and body fluid, tonify kidney and heart, and astringent. This soup can help to eat, appetizer and supplement calcium. Crucian carp contains protein, high calcium content, and a variety of vitamins, trace elements, thiamine, riboflavin, niacin, etc., which are beneficial to Qi and spleen, diuresis, detumescence, lactation, calcium absorption and sedation, and contribute to the prevention of senile osteoporosis. "

Production steps:

Step 1: main material

Step 2: wash Schisandra chinensis and soak in water for 10 minutes

Step 3: pour a little oil into the pan and heat it to 50%

Step 4: put in the minced crucian carp, fry a little, take out

Step 5: wash the oil pan, add water and cooking wine

Step 6: add salt, crucian carp and bring to a boil,

Step 7: turn the heat down, cover and simmer

Step 8: the soup turns white, add Schisandra chinensis, and cook for 10 minutes

Step 9: add monosodium glutamate and vinegar and cook for 3 minutes

Step 10: out of the pot, put into the soup plate, sprinkle pepper

Step 11: Sprinkle with scallions and serve

Materials required:

Crucian carp: 300g

Schisandra chinensis: 6 g

Water: moderate

Cooking wine: moderate

Salt: right amount

Oil: a little

MSG: right amount

Vinegar: right amount

Pepper: right amount

Scallion: right amount

Note: small fire stew, crucian carp is not easy to spread rotten, soup color is also easier to cook into milk white.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Cu Tang Ji Yu