Jiang crucian carp and coix seed soup

Method:

Prepare the ingredients. Stun the crucian carp with a knife, use the back of the knife to remove the scales, then make a vertical cut from the fish belly, take out the fish gallbladder, intestines and other internal organs, then take out the gills, then make two cuts on the fish body with the knife, and rub some salt on the fish body to marinate it. Prepare for 5 minutes

Wash the barley and soak it in water for half a day before use

Spread a thin layer of oil on the pan, use kitchen paper to absorb the water from the surface of the processed crucian carp, and place it Put it into the pot, turn on low heat and fry slowly, shake the pot gently, the fish can be moved left and right to fry one side, turn it over and continue to fry the other side over low heat, add shredded ginger and fry it at the same time to reduce the fishy smell

When frying the fish, use a casserole to bring a pot of water to a boil. After the water boils, add the chives and cook until the aroma is released. After the crucian carp is fried, add the chives to the boiling water and continue to boil for 5 minutes on high heat until the soup becomes soft. White

Then pour the soaked barley into the soup, bring to a boil again, then reduce to low heat and simmer for 1 hour

Add the wolfberry before taking it out of the pot. Just adjust the saltiness

But the most recommended is:

Tremella and wolfberry soup

Method:

Soak the white fungus and remove it Roots, shred by hand. Soak the wolfberry in clean water

Put the white fungus in a food processor, add a little water and beat into a puree

Put the white fungus puree into a pot, add an appropriate amount of water and bring to a boil. If you like it thicker, If you like it thinner, add less water; if you like it thinner, add more water.

You can control the consistency by yourself

Add an appropriate amount of rock sugar and cook for more than 10 minutes until it becomes very thick

Add soaked wolfberry and cook for 3-5 minutes

OK, 8