Yellow bone fish soup

Yellow bone fish soup

Introduction:

"The dietotherapy function of yellow bone fish -- nature and taste: flat in nature and sweet in taste. Meridian: spleen, stomach. Efficacy: urinate, eliminate edema, acne, sober up. Appropriate: liver cirrhosis ascites, nephritis edema, beriberi edema and dystrophic edema should be eaten; early childhood pox should be eaten. Taboo: according to previous experience, because huangguyu is a kind of hair food, patients with chronic diseases, breast bronchial asthma, lymphatic tuberculosis, cancer, lupus erythematosus and stubborn pruritus skin disease should avoid eating or be careful to eat. "

Production steps:

Step 1: remove the internal organs of two yellow bone fish and clean them

Step 2: prepare scallion, slice ginger and three pieces of American ginseng

Step 3: heat the fish with proper amount of oil, dry the fish with kitchen paper towel, slide it from the edge of the pan into the oil pan, fry two golden sides, add green onion and ginger, and pour in two spoonfuls of cooking wine

Step 4: add water more than three times of the fish body (too much water will not make the soup taste good enough) and bring to a boil

Step 5: you can choose to sprinkle some scallion or coriander. It tastes delicious

Materials required:

Yellow bone fish: 2

Onion and ginger: right amount

American ginseng: 3 pieces

Cooking wine: moderate

Pepper: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: I'm a northerner. I eat yellow bone fish for the first time in Guangzhou. I'm particularly impressed by its long beard, because the fish is very tender and has few spines. It's especially suitable for making soup. It doesn't affect eating meat. It's strongly recommended to roar. I don't live here for a long time, so I don't prepare casserole. If I have casserole at home, I suggest to make soup in casserole

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh