Ingredients: tripe 500g, celery 150g, garlic sprouts, ginger slices and white pepper.

Exercise:

1. Fresh fish with nine bellies are decapitated and cleaned after evisceration;

2. Cut belly fish into sections, slice ginger, wash celery and garlic seedlings and cut into sections for later use;

3. Put a proper amount of water into the casserole, and add ginger slices and garlic seedlings;

4. Cover the lid and bring to a boil, add the fish with nine bellies, cover the lid again and bring to a boil;

5. Add celery and garlic leaves and boil for about 15 minutes;

6. Add a little salt and white pepper, and the delicious nine-bellied fish soup can be served;

Nine-bellied fish is a common soft-bodied marine fish in the south, which is called "tofu fish" in Chaoshan, Guangdong. Its meat is smooth, its bone spurs are soft, and it is not fishy, so it is suitable for making soup. The cooking method is simple, which keeps the meat of belly fish delicious, tender and smooth, not greasy, rich in nutrition, high in protein and low in fat, and can also improve human immunity and strengthen physique.

Papaya crucian carp soup

Ingredients: 1 Carassius auratus, half papaya and one slice of ginger.

Exercise:

1. Cut the crucian carp, clean it, remove scales and gills, and rinse the blood stains of the fish with clear water;

2. Wash and slice ginger;

3. Peel papaya, remove seeds, rinse with clear water, and cut into pieces;

4. Wipe dry the back of the fish, heat the pot with ginger and oil, and fry the fish until it is slightly yellow to make it smell fishy;

5. Fry the front and back of the crucian carp until it is slightly yellow, pour enough boiling water, stew for 5 minutes, and pour in the cut papaya pieces;

6. Stir a little, simmer for 10 minute, and add a little salt to the pan;

Papaya and crucian carp soup is a soup made of papaya and crucian carp. It tastes sweet, fragrant and moist, and has the effects of clearing heart, moistening lung, invigorating spleen and benefiting stomach. It is a refreshing soup in dry season in autumn. Carassius auratus has the functions of invigorating spleen, regulating stomach, promoting diuresis and reducing swelling. Papaya is rich in nutrition, sweet in taste and soft and juicy in meat. Carassius auratus soup is also a top-grade tonic after common diseases are cured.

Huanggu fish tofu soup

Ingredients: 600g of yellow croaker, one piece of tofu, one piece of ginger, chopped green onion and appropriate amount of coriander.

Exercise:

1. Remove viscera and gills of yellow croaker;

2. Blanch the washed yellow croaker with 60-degree water, blanch the washed yellow croaker to solidify the mucus on the surface of the yellow croaker, and scrape it off with a knife;

3. Heat oil in the pot and add ginger slices;

4. Add croaker and fry until slightly burnt;

5. Put it in a casserole and add ginger slices;

6. Cut the tofu into pieces, put it in a casserole, and pour a proper amount of water;

7. Add boiling water, and the fish soup can be milky white;

8. After the fire boils, turn to low heat and simmer for 30 minutes;

9. Add appropriate amount of salt to taste before turning off the fire, and add chopped green onion or coriander.

Yellow croaker bean curd soup is delicious and sweet, and the combination of yellow croaker and tofu: Yellow croaker is rich in glial protein, low in fat and calories, and has the effects of invigorating spleen and benefiting qi, warming stomach, caring skin and moistening skin; Tofu is rich in protein and calcium, and has the functions of clearing away heat, moistening dryness, promoting fluid production, detoxicating and reducing blood fat. Stewing yellow croaker and tofu into soup can not only warm the body and strengthen the brain, but also make people's skin moist and delicate.

Tianma fish head soup

Materials: 1 male fish head, 10g Gastrodia elata, 8g Polygonatum odoratum, 8g Angelica dahurica, 6 red dates, 6g Lycium barbarum, 1 ginger.

Exercise:

1. Wash the male fish head, cut it into small pieces, add ginger slices and a spoonful of cooking wine and marinate for 10 minute;

2. Wash Rhizoma Gastrodiae, Fructus Jujubae, Radix Angelicae Dahuricae and Rhizoma Polygonati Odorati;

3. Put the above materials and lean meat into the pot in advance and cook for 30 minutes;

4. Heat the oil in the pot and fry the fish head on low fire until both sides are golden;

5. Put the fried fish head into the pot, add ginger slices and cooking wine, and continue to cook for 30 minutes;

6. Add Lycium barbarum, appropriate amount of salt and pepper and cook for 5 minutes, then take out the pot;

Tianma fish head soup is milky white and clear in color, delicious and not greasy, and rich in nutrition. It has the functions of dredging channels and collaterals, strengthening brain and improving intelligence, relieving headache, warming stomach and tonifying deficiency, and helping to improve blood circulation and beauty beauty.