Fish fillet with spinach weizeng soup
Fish fillet with spinach weizeng soup
Introduction:
"4 persons"
Production steps:
Materials required:
Weizeng ointment: 40g
Chicken soup: 400ml
Tomato: 280g (diced)
Butter: 50g
Fish meat: 4 pieces (600g)
Spinach: 200g
Salt: a little
Black pepper: a little
Oil: right amount
matters needing attention:
Production difficulty: simple
Technology: decocting
Production time: 20 minutes
Taste: salty and fresh
Fish fillet with spinach weizeng soup
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