Fish maw and black-bone chicken soup

Ingredients: fish maw, black-bone chicken, red dates, wolfberry, salt, ginger

Preparation process 1. Soak the fish maw first (freeze (No need to soak), remove the internal organs of the black-bone chicken and wash it, and wash the red dates and wolfberry. 2. Then put fish maw, black-bone chicken, red dates, wolfberry, and ginger into a casserole, bring to a boil over high heat, then simmer for 2-3 hours, and season with salt before serving.

Chicken feet and fish maw soup

Category: Recipes for pregnant women: Recipes for nourishing yin and regulating Qi, regulating early pregnancy

Technology: Original stew

Taste: Original flavor

Ingredients: 150g fish maw, 200g chicken feet

Accessories: 50g mushrooms (fresh)

Seasoning: 5g ginger, 2 salt Gram

Production process

1. Cut off the toenails of the chicken feet and wash them with water.

2. Rinse the washed chicken feet with clean water (ie, cold river).

3. Soak the fish maw (fish maw) first and then wash it.

4. Cut the soaked fish maw into pieces.

5. Remove stems from mushrooms and wash them.

6. Wash the ginger and slice it into slices.

7. Bring an appropriate amount of water to a boil, add chicken feet, fish maw, xianggu and ginger and simmer for 4 hours.

8. Add salt to the cooked chicken feet and fish maw soup.

How to eat

Lunch | Dinner

Relevant groups

Suitable for pregnant women between 1 and 3 months old.

Health Tips

This soup has the effect of nourishing yin and qi, and replenishing foot strength.

Dish: "Chicken Soup with Fish Maw and Donkey-hide Jiao"

Ingredients:

Half three-yellow chicken, appropriate amount of pork belly (for 2 people);

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1/4 piece of donkey-hide gelatin, some pieces of fish maw;

Appropriate amount of red peas, lotus seeds, wolfberry, and red dates.

Fish maw, black-bone chicken soup

Ingredients: grass carp (one piece), dried red pepper (two large handfuls), Sichuan peppercorns (a small handful), fungus (a few), grass fruit (2 pieces), cinnamon (appropriate amount), bean paste, green onion, Ginger slices, garlic

Method: Wash the fish first, remove the black membrane in the belly, divide the fish into left and right pieces from the middle, then cut into sections, marinate with shredded ginger and cooking wine for 15 minutes, then drain Moisture, spread it with flour to evenly coat the fish body with flour. Take out the pot and pour a little more oil. When the oil temperature rises to 60% or 70% hot, add the fish pieces and fry until the whole body is slightly yellow. Remove and drain the oil. Turn off the heat and pour out the oil in the pot, leaving only part of the base oil. After the oil temperature drops, add the Sichuan peppercorns and chili peppers and turn on the heat again. Slowly fry them over low heat until they turn slightly black. Then add the bean paste and stir-fry. Turn up the heat. Add an appropriate amount of water, add grass fruits, cinnamon, green onions, ginger slices, garlic, and salt. After boiling, turn down the heat and cook for 10 minutes. Then add the fried fish pieces and fungus and cook for 15 minutes. If you want to taste it, The more it takes, the longer it will cook. I'm still merciful to myself and sprinkle some chicken essence before serving.