Black fish soup with Chinese yam
Introduction:
"Black fish has always been a kind of fish that I prefer to eat. Compared with other freshwater fish, it has less fish bones, thick meat, tender white and delicious, rich in nutrition. When black fish is used to stew, it tastes delicious. As we all know, black fish contains protein, fat, 18 kinds of amino acids, as well as calcium, phosphorus, iron and a variety of vitamins necessary for human body. It is regarded as a precious tonic, which is often used for postoperative wound convergence, postpartum lactation, physical weakness and blood replenishment. For us ordinary people, we like "tonifying the heart and nourishing Yin, clarifying kidney water, removing dampness, detoxification and heat" I've lost it. "
Production steps:
Materials required:
Black fish: 1
Yam: 400g
Ginger: right amount
Zanthoxylum bungeanum: right amount
Shallot: moderate
Pepper: right amount
Salt: right amount
Lard: right amount
Oil: right amount
matters needing attention:
Production difficulty: ordinary
Process: boiling
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Shan Yao Hei Yu Tang
Black fish soup with Chinese yam
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