Ingredients: perch 1.
Seasoning: seafood mushroom, ginger, garlic, coriander, salad oil, salt, sugar and cooking wine.
The practice of bass soup:
1, processing ingredients. Remove the viscera from the perch, clean it, and put it in the filter basket.
2. Slice ginger and garlic, slice coriander and cut garlic into pieces; Cut the drained perch into large pieces for later use.
3. Prepare a wok, heat it, pour in an appropriate amount of oil, and when the oil is heated to 70% maturity, add ginger slices and garlic, and stir-fry until fragrant.
4. Add the cut fish, stir-fry both sides until they change color, and add cooking wine and sugar.
5. Stir well, pour in a large bowl of water, bring to a boil, turn to low heat, add a little seafood mushrooms, and continue to cook for a while, you will find that the soup begins to turn white.
6. When the soup is almost cooked, add chopped parsley when the pot is cooked.
What are the effects of perch soup?
1. Perch can treat dyspepsia. Can improve the symptoms of indigestion after meals.
2. Perch can treat chronic stomachache. Perch actually has a good effect on strengthening the spleen and nourishing the stomach, and can also relieve the symptoms of spleen deficiency and have the effect of stopping diarrhea.
3, bass can promote wound healing, especially the phenomenon of edema and fetal movement during pregnancy, which can be improved by eating bass.
4. Perch can treat the symptoms of malnutrition and emaciation in children. Ma Bao can prepare fresh perch, add 20g oyster and10g tangerine peel to make soup.
5. Perch can treat pertussis in children. If this is the case, it is actually the gill of the perch at work. There is no need to wash the newly dug gill of perch, then dry it in the sun and then boil it in water. Use one cheek once, twice a day.