Stewed fish bone soup with fish bone milk and green beans

Stewed fish bone soup with fish bone milk and green beans

Introduction:

"The fish bone soup, which has always been known as fish bone milk, is of good quality and low price. It is a very affordable and beneficial summer calcium tonic soup. It has the effect of strengthening bones, marrow, stomach and spleen. And it tastes delicious. The best fish bone is grass carp bone. You should fry it before you cook it. The fish bone soup is the authentic Xiguan soup in Guangzhou. It is often used for children to drink and supplement calcium. Fish bone, mung bean and soybean in summer. In winter, red beans and black beans are stewed in fish bones. When it rains, use eyebrow beans to remove moisture from your feet. It's the custom of Guangzhou to add tangerine peel to make bean soup, which makes the beans more loose and not greasy. Sometimes, if you drink too much bean soup, it will be a little swollen and greasy. Bean soup can turn gas. Ingredients: 50g soybean, 50g mung bean, 500g fish bone, 5 pieces ginger, 2 honey dates, 1 tangerine peel. How to do it: soak soybean, mung bean, ginger, jujube and tangerine peel in a soup pot, add 2500ml clean water and cook them over high heat; wash the fish bones, fry them over low heat until yellowish, add a little water and bring them to a boil over high heat, then pack the fish bones in a soup bag. Put it into the earthen pot, continue to cook for about 10 minutes, change to low heat for about 2 hours, add salt to taste and drink. Efficacy: invigorate bone and marrow, benefit stomach and spleen

Production steps:

Step 1: 50 grams of soybeans, 50 grams of mung beans, 500 grams of fish bone, 5 pieces of ginger, 2 pieces of jujube, 1 piece of tangerine peel.

Step 2: soak and wash the tangerine peel with soybean and mung bean.

Step 3: soybeans, mung beans, honey dates, tangerine peel, ginger slices into the soup pot, add 2500 ml of water.

Step 4: keep the fire burning.
Let's make the next fried fish bone

Step 5: put 2 slices of ginger in a hot oil pan and salt.

Step 6: put in the fish bone which is washed and dripped to dry, and fry until yellowish.

Step 7: when both sides are slightly yellow, bring to a boil, pour in half a bowl of water and bring to a boil.

Step 8: Boil the fish bone soup over high heat and add milk.

Step 9: then pour the fish bone and soup into the boiled soybean and mung bean soup, and continue to cook.

Step 10: boil fish soup for at least 10 minutes. The soup will be as white as milk.

Step 11: cook on high heat for about 10 minutes, then cook on low heat for 2 hours.

Step 12: because the fried fish has been salted before, try it first and then add salt to taste.

Materials required:

Fish bone: 500g

Soybeans: 50g

Mung bean: 50g

Ginger: 5 pieces

Jujube: 2

Tangerine peel: 1 small piece

Note: fish bones have spines, especially more small spines of Carassius auratus. It's better to use gauze bags to pot, so as to avoid small spines mixed in the soup and easy to get stuck.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: light