material
Perch, dried lily, dried yam, medlar, ginger slices.
working methods
1. Wash the slaughtered perch and chop it into several large pieces;
2. Wash dried lily, dried yam and medlar, and soak lily in clear water for 20 minutes;
Put two tablespoons of oil in the hot pot. When it is 60% hot, add squid pieces and fry on low heat until the skin is slightly yellow.
4. Pour 6 bowls of water into a wide-mouth pot and bring to a boil. Add the fried perch, dried lily, dried yam, medlar and ginger slices, cook for 40 minutes on low heat, and then season with salt.
skill
1. Perch doesn't need to be cooked enough to match the fresh taste and efficacy of dried lily and yam in this soup.
2. Sprinkle a few chopped green onion when adding salt to make the whole soup look more colorful and attractive.
Method 2: Huangqi Perch Soup.
material
Bass 1, Astragalus membranaceus 1, Jujube 1, Lycium barbarum 0.5, 3 slices of ginger, and yellow rice wine 1 teaspoon.
working methods
1. Wash the perch and cut into 3 sections for later use.
2. Add 3000cc of water to the pot and cook the materials except perch for about 20 minutes.
3. Add the bass and bring to a boil. Turn to medium heat for about 5-6 minutes. Add 1 teaspoon of rice wine to the pot.
Practice three, lily yam bass soup
material
Dried lily15g, perch 500g, yam 20g, medlar10g, ginger 5g, water 1300cc, a little salt and 2 tablespoons rice wine.
working methods
1. Soak the dried lily in cold water for about 20 minutes; Wash yam and medlar slightly for later use.
2. Scaled bass, washed and cut into large pieces for later use.
3. Take a casserole, add water 1300cc to boil, add yam and lily in the method of 1, and simmer for about 10 minutes.
4. Put the ginger slices made by 1, medlar and bass made by 2 into the casserole made by 3, and continue to cook on low heat for about 30 minutes. Add all seasonings, stir well and take out.
Method 4: Lycium barbarum and perch soup
material
Material: 300g of perch,
Accessories: 50 grams of Lycium barbarum,
Seasoning: green onion 15g, ginger 5g, salt 5g and cooking wine 50g.
working methods
1. Wash the fresh perch, draw oblique knives on both sides of the fish, coat it with 10g wine and a little salt, and stuff the fish belly with onion and ginger slices to remove the fishy smell.
2. Take a soup pot, put 5 cups of bass, medlar and hot soup, cover it with plastic film first, then cover the pot, cook it with strong microwave for 10 minute, and then add salt and wine to taste.
Practice 5, sweet potato bass soup
material
"Sweet potato 600g", "perch 1 block", "ginger10g" and "appropriate amount of salt"
working methods
1: peeled and washed sweet potato, cut into 1cm cubes.
2. Slice the ginger.
3: Heat a white wok, add ginger slices and bake until golden brown.
4: Take out the ginger slices and add a little oil.
5. Dry the fish with kitchen paper and cut a few knives diagonally on the fish.
6: Put the fish in a hot frying pan and fry until golden brown on both sides.
7: Add ginger slices and sweet potato granules.
8: Put all the ingredients into the pot, add enough water, and cook for another 30 minutes.
9: Season with salt.