material
Perch, dried lily, dried yam, medlar, ginger slices
method of work
1, wash the slaughtered bass, and chop several large pieces;
2. Rinse dried lily, dried yam and medlar, and soak lily in clear water for 20 minutes;
3. Put two tablespoons of oil in the hot pot. When it is 60% hot, add the squid pieces and fry them with a small fire until the skin is yellowish.
4. Pour 6 bowls of water into a wide-mouthed pot and bring to a boil. Add the fried bass, dried lily, dried yam, medlar and ginger slices, and cook for 40 minutes with low fire, then season with salt.
Tips
1, the perch does not need to be cooked enough to match the refreshing 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 fish, Astragalus membranaceus 1 money, red dates 1 money, Lycium barbarum 0.5 money, 3 slices of ginger, rice wine 1 spoon.
method of work
1. Wash the perch and cut it into 3 sections for later use.
2. Add 3000cc of water to the pot and boil the materials other than perch for about 20 minutes.
3. Add perch to boil and turn to medium heat for about 5-6 minutes, then add rice wine 1 spoon.
Practice three, lily yam bass soup
material
Dried lily 15 g, perch 500 g, yam 20 g, medlar 10 g, ginger 5 g, water 1300cc, a little salt, 2 tablespoons rice wine.
method of work
1. Soak the dried lily in cold water for about 20 minutes; Rinse Rhizoma Dioscoreae and Fructus Lycii slightly and set aside.
2. Scaled bass, rinsed and cut into large pieces for later use.
3. Take a casserole, put it in water 1300cc and boil it, then put it in Dioscorea opposita Thunb. and Lily, and simmer for about 1 0 minutes.
4. Put the ginger slices, the medlar made by method 1 and the perch made by method 2 into the casserole made by method 3, and continue to cook for about 30 minutes on low heat. Add all seasonings and mix well before taking out.
Method 4: Lycium barbarum and perch soup
material
Ingredients: 300g of perch,
Accessories: 50 grams of Lycium barbarum,
Seasoning: 0/5g of green onion/kloc-,5g of ginger, 5g of salt and 50g of cooking wine.
method of work
1. Wash the fresh perch, draw oblique knives on both sides of the fish, apply10g 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 perch, medlar and hot soup stock, cover it with plastic film first, then cover the pot, cook it with strong microwave 10 minute, then add salt and wine to taste.
Practice 5, sweet potato and perch soup
material
"600g of sweet potato", "Perch 1 strip", "Ginger10g" and "appropriate amount of salt"
method of work
1: Peel and clean the sweet potato, and cut it into 1 cm cubes.
2. Slice the ginger.
3: Heat 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 several 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: Add all the ingredients into the pot, add enough water to cover the fish, and boil for another 30 minutes.
9: Season with salt.