Mushroom and crucian carp soup(dong ji yang sheng cai mo gu ji yu tang )

Mushroom and crucian carp soup

Introduction:

"When the cold winter comes, there must be a fresh and white fish soup on my dining table. I like to put mushrooms or tofu in fish soup. Today, I put mushrooms, drink a bowl of hot mushroom crucian carp soup, it is really a "fresh" Oh

Production steps:

Step 1: prepare the material. Remove scales, gills and viscera of crucian carp and wash them. Wash black fungus, soak hair, shell and slice winter bamboo shoots, wash wolfberry, green vegetables, and mushroom.

Step 2: put the crucian carp into the boiling water pot to scald the blood.

Step 3: pour the oil into the pot, heat the oil at 50% and saute the minced shallot and ginger, then add water.

Step 4: put in the crucian carp.

Step 5: add mushrooms, bamboo shoots and black fungus.

Step 6: bring to a boil and pour in the cooking wine.

Step 7: add wolfberry when the soup is milky white.

Step 8: add refined salt.

Step 9: finally add the vegetables.

Step 10: get out of the pot and serve.

Materials required:

River crucian carp: 400g

Mushroom: 50g

Winter bamboo shoots: moderate

Auricularia auricula: 50g

Wolfberry: right amount

Vegetables: 50g

Salt: right amount

Cooking wine: moderate

Vegetable oil: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Note: crucian carp: crucian carp should not be eaten with garlic, sugar, mustard, sea cucumber, honey, pig liver, chicken, pheasant meat, venison, Ophiopogon japonicus and Magnolia officinalis. Don't drink tea before and after eating fish.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Dong Ji Yang Sheng Cai Mo Gu Ji Yu Tang