Supporting roles: ginger, Ningxia wolfberry, salt, coriander

A brief introduction is as follows:

1. Clean the fish, slice the ginger, soak the medlar in water, and cut the coriander into long sections for later use.

Put the pot on the fire until it is very hot. Stir-fry the packed fish and ginger slices in a wok for about two minutes. Replenish enough water. If you don't add water halfway, add Lycium barbarum. Turn the fire to a small one.

3. When the fish is cooked, the soup has been stewed into milky white, smelling the attractive smell of fish, adding salt, and stewing for another five minutes to turn off the fire. At this time, put the parsley section in time and you can cook.

Milky white fish soup, red medlar, yellow ginger slices and green coriander segments, are the colors attractive?

note:

Step 1 when the pot is hot, don't touch it, fry the fish. Don't add oil, stew it. Lycium barbarum is not delicious because it is cooked for a long time, so it is best not to eat it, but its effect can be used to make soup, so it should be used to color.