Chuanbei crucian carp and white gourd soup

Chuanbei crucian carp and white gourd soup

Introduction:

"Crucian carp has the functions of invigorating the spleen and removing dampness, harmonizing the middle and appetizing the stomach, activating blood circulation and dredging collaterals, warming the middle and lower Qi. It has a good nourishing and dietotherapy effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. Chuanbei has the functions of clearing heat and moistening the lung, resolving phlegm and relieving cough. It is suitable for the treatment of weak cough, thin white phlegm and lung qi deficiency. Chuanbei crucian carp and wax gourd soup has the effect of Tonifying the lung and Qi, relieving cough and resolving phlegm

Production steps:

Step 1: cut the wax gourd into large pieces and wash it for use

Step 2: crucian carp, scallops, tangerine peel, job's tears, ribs of the appropriate amount

Step 3: heat the pot, add some oil, fry ginger slices, and fry crucian carp

Step 4: take a pot of water, put in all the ingredients except wax gourd, and cook for about 1.5 hours

Step 5: cook the soup until it turns white, then add wax gourd

Step 6: cook the wax gourd for another half an hour until it is soft and cooked. Season with salt

Materials required:

Sichuan scallop: right amount

Crucian carp: moderate

Wax gourd: moderate

Tangerine peel: appropriate amount

Job's tears: right amount

Spare ribs: moderate amount

Ginger slices: right amount

Salt: right amount

Note: crucian carp or can be used to separate the residue bag package before the pot

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Original