Pleurotus eryngii and crucian carp soup(xing bao gu ji yu tang )

Pleurotus eryngii and crucian carp soup

Introduction:

"I forgot to buy green onions today, so I couldn't reconcile myself with the green broccoli. I pinched a few slim green onions in the flowerpot on the balcony to decorate it. I remember watching Lao Yang's boiled fish with Astragalus. He said that an old Chinese medicine doctor said that Astragalus is a good thing, so I also put in the amount that can nourish my body, which is absolutely beneficial. "

Production steps:

Step 1: clean up 2 crucian carp; prepare ginger and astragalus;

Step 2: slicing Pleurotus eryngii and breaking broccoli into small pieces, washing and reserve;

Step 3: heat the pan, heat the oil, add ginger slices and fry the crucian carp until both sides are brown;

Step 4: add the fried fish in another ceramic pot, and put Astragalus into the fish;

Step 5: leave oil in the pan and stir fry the Pleurotus eryngii until soft; blanch the broccoli in boiling water with salt;

Step 6: pour the soft fried Pleurotus eryngii into the pot;

Step 7: add appropriate amount of water, cover, bring to a boil, simmer for 20 minutes;

Step 8: the milk white crucian carp soup has been boiled;

Step 9: finally pour in broccoli, add salt and sprinkle with scallion.

Step 10: give me a bowl.

Materials required:

Crucian carp: 2

Pleurotus eryngii: 150g

Broccoli: 50g

Edible oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Astragalus: 5g

Note: 1, broccoli with salt boiling water, it will not become ugly color, always green. 2. Do not add monosodium glutamate, the original, the fish soup itself is very fresh, and there is the taste of Abalone (Pleurotus eryngii). 3. When frying fish, the pan and oil must be hot and spicy, or put in ginger slices, the fish will be fried completely. 4. When eating, first take out the fish to eat alone, otherwise there will be fish bones in the soup.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Xing Bao Gu Ji Yu Tang