Black fish soup with Chinese yam

Black fish soup with Chinese yam

Introduction:

"Black fish has always been a kind of fish that I prefer to eat. Compared with other freshwater fish, it has less fish bones, thick meat, tender white and delicious, rich in nutrition. When black fish is used to stew, it tastes delicious. As we all know, black fish contains protein, fat, 18 kinds of amino acids, as well as calcium, phosphorus, iron and a variety of vitamins necessary for human body. It is regarded as a precious tonic, which is often used for postoperative wound convergence, postpartum lactation, physical weakness and blood replenishment. For us ordinary people, we like "tonifying the heart and nourishing Yin, clarifying kidney water, removing dampness, detoxification and heat" I've lost it. "

Production steps:

Materials required:

Black fish: 1

Yam: 400g

Ginger: right amount

Zanthoxylum bungeanum: right amount

Shallot: moderate

Pepper: right amount

Salt: right amount

Lard: right amount

Oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh