Chinese yam crucian carp soup

Chinese yam crucian carp soup

Introduction:

"This is a Kwai soup soup, but it's delicious and sweet, because the ingredients are very rich. The combination of different proteins produces milk white soup. It's not enough to drink a bowl. It's also nutritious. People with deficiency of spleen and stomach can eat more and drink more. It's good for the spleen! "

Production steps:

Step 1: slice the lean meat for reserve;

Step 2: wash the red dates and remove the core, wash the scallops and Yuzhu and drain them;

Step 3: the yam was peeled and cut into segments;

Step 4: after the crucian carp is cleaned, put some salt in the fish belly, put ginger slices, and then put ginger in oil pan until both sides are golden;

Step 5: add proper amount of boiling water and bring to a boil for about 5 minutes until the soup is white;

Step 6: add yam;

Step 7: add lean meat, red dates, polygonatum odoratum and scallops; bring to a boil over high heat and turn to low heat for about 40 minutes;

Step 8: add salt to taste before eating!

Materials required:

Crucian carp: 1

Iron Yam: 2

Lean meat: 80g

Scallops: 30g

Yuzhu: right amount

Red dates: moderate

Ginger slices: right amount

Oil: right amount

Salt: right amount

Precautions: 1. When the fish soup is boiled at the beginning, open the lid of the pot to take away some fishy smell; 2. The fish soup should be milky white, and the effect of adding boiling water is the most obvious; 3. When the yam is peeled, remember to wear gloves to avoid itching hands; 4. Add soy sauce, scallion and hot oil to the boiled crucian carp, which is another delicious dish

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: salty and fresh