Radish and crucian carp soup(luo bo ji yu tang )

Radish and crucian carp soup

Introduction:

"Radish crucian carp soup has the effect of reducing blood fat and phlegm, moistening lung and relieving cough, eliminating accumulation and resolving stagnation. It can play a therapeutic role in hyperlipidemia, resolving wind and expectoration, dyspepsia, dysentery and other diseases."

Production steps:

Step 1: shred radish and set aside.

Step 2: remove scales, gills and viscera of crucian carp and wash them.

Step 3: heat the oil in the frying pan and fry the crucian carp until both sides are yellow.

Step 4: add water and bring to a boil.

Step 5: add scallion and ginger slices, bring to a boil and cook over low heat for 10 minutes.

Step 6: add shredded radish and cook for 10 minutes,

Step 7: add salt chicken white pepper to taste.

Step 8: take out the scallion and ginger slices and put them in the soup bowl.

Materials required:

White radish: 300g

Crucian carp: 1

Onion and ginger: right amount

Chicken essence: appropriate amount

White pepper: moderate

Note: this soup must add cold water, the soup will be good nutrition, soup color is good.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: light

Chinese PinYin : Luo Bo Ji Yu Tang