Cantonese people prepare a pot of soup every day on their dining table, and soup has become a staple food. But when making soup in summer, both the ingredients and the method are very particular. It should not only relieve the heat, but also be nutritious and delicious. Now I share with you a pot of summer soup, which is also the fish soup that Hakka people often drink. If you want to make fish soup, you can tell us some tips and how to fry fish without breaking the skin. Soak the prepared red beans in water for several hours in advance to allow them to soak and swell. If you have red beans at home, you can use red beans instead. The fish I prepared was anchovies, and I bought two pieces for 6 yuan. Wash the anchovies and set aside to drain.

Its skin is difficult to clean, we can cut it off directly, then rinse it and cut it into pieces. The soup can be any size. Put the cut kudzu cubes into the casserole, then wash the pre-soaked red beans, put them into the casserole together, and then add enough water. Add water in this step, do not add water in the middle, as this will destroy the nutrition of the soup. Cover the pot and heat over high heat. After boiling, reduce to low heat and simmer for 1 hour. When the soup is almost cooked, prepare a pot, put oil in the pot, heat the oil and sprinkle a little salt, put the dried fish in and fry. Add a little salt to the fried fish. The fish skin will not rot easily. Turn down the heat and fry slowly. Fry until both sides are golden brown, and sprinkle a little white wine in the middle to remove the fishy smell, so that the cooked fish soup will not have a fishy smell. Fry the mackerel on both sides until golden brown and the soup is almost cooked, and the red beans are boiled. Now put the fried fish in a casserole, then prepare a few peeled ginger slices and put them in together to make fish soup. Ginger slices are essential, they can be both fishy and fragrant.

Get the original flavor of the ingredients, and no other seasonings are needed except salt. The pot of soup produced in this way is delicious and delicious. A pot of red bean, arrowroot and grapefruit soup is ready. I like to try it with friends. The soup is sweet and delicious, refreshing and refreshing, and can also relieve heat and dehumidify. It's especially suitable for drinking in today's weather. The fish soup is cooked in this way and has no fishy smell at all. Friends who like the flavor of coriander can also sprinkle a handful of coriander inside to make it taste better. Pueraria lobata is a type of leguminous plant Pueraria lobata. It can be said that kudzu root is a treasure. Its fat meat has unique nutrition and is an edible green food. Its roots contain flavonoids, saponins and other ingredients, and are called kudzu root in traditional Chinese medicine. The starch content of kudzu root is more than 40% and contains a large amount of trace elements needed by the human body. Cooking soup with kudzu root is the most nutritious and delicious food. We often use kudzu root to make soup with pig's feet, ribs, large bones, fish, and barley. It can be said that the soup is delicious, delicious and can be consumed for a long time. Let’s take a look at kudzu root and what ingredients are better for making soup.

Making soup with kudzu root is the most nutritious and delicious food. We often use kudzu root to make soup with pig's feet, ribs, large bones, fish, and barley. It can be said that it is delicious and delicious and can be consumed for a long time. Let’s take a look at kudzu root and what ingredients are better for making soup. The required materials are 500 grams of kudzu root, 1,300 grams of grapefruit, 15 grams of adzuki beans, 15 grams of barley, 3 red dates, 1 piece of ginger, salt and oil. After washing the kudzu root, you can peel, slice or slice it. The red beans should be soaked in water 1-2 hours in advance. Remove the scales, gills, internal organs and black membrane of the shad, then rinse them clean and then dry them with water. Heat the hot pot with cold oil to a temperature of 60%. Place the mackerel in the pot and fry until golden brown on both sides. Put the fried fish, chopped kudzu, soaked red beans, ginger slices, barley, red dates and enough water into the casserole. If you want white soup, add boiling water; if you don't want white soup, add cold water. Bring water to a boil over high heat, simmer over low heat for an hour and a half, then add salt to taste.