Stewed wild ginseng with Monopterus albus

Stewed wild ginseng with Monopterus albus

Introduction:

"Today's soup is stewed with Monopterus albus and wild pickled ginseng. In the family of Malaysia, the old and young will eat ginseng. Monopterus albus is not only a delicacy on the table, but also has certain medicinal value in meat, blood, head and skin. According to the compendium of Materia Medica, Monopterus albus has the functions of blood tonifying, Qi tonifying, anti-inflammatory, disinfection and rheumatism eliminating. Monopterus albus is sweet and warm in nature. It has the effect of Tonifying the middle and blood, treating deficiency and damage. It can treat deficiency cough, damp heat itching, intestinal wind and hemorrhoids leakage, etc. Wild pickled ginseng is very effective in eliminating cold and heat, tonifying lung qi, tonifying deficiency, relieving convulsion and benefiting heart and lung. It can be eaten in Malaysia, Hong Kong and other places. But I seldom see it eaten in families in China, especially in Shanghai; in Damascus, we usually use it for stewing soup or bird's nest, and it is eaten for a long time. "

Production steps:

Step 1: prepare the material for washing. After washing the eel, remove the internal organs, and then cut it into small pieces.

Step 2: wash pork ribs, blanch and set aside.

Step 3: put the eel in a stew cup. Add ribs, pickled ginseng, red dates and wolfberry.

Step 4: put in the material and add 8% water.

Step 5: put it in the pot and simmer for 2 hours, then add a little salt.

Materials required:

Monopterus albus: 8 (small)

Wild ginseng: 10g

Wolfberry: 10

Jujube: 2 (seeded)

Pork ribs: 5 pieces

Water: moderate

Salt: right amount

Note: 1. Don't soak ginseng, it's OK to use American ginseng, neither of them will be hot and dry. 2. Red dates must be seeded, otherwise they will be very hot and dry.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light