Seasoning: Pericarpium Citrioderma 5 grams of salt 3 grams of vegetable oil 30 grams of each moderate
Coronarium coronarium raw fish soup practice:
1. Chrysanthemum coronarium washed and dripping water standby;
2. Pericarpium Citrioderma rinsed and soaked softly, digging to remove the pith;
3. Raw fish scaling dissected well washed and dried, hot pan, oil, fry both sides of raw fish slightly until raw fish five mature;
4. boiling a pot of water, cold water, put the Fry both sides of the raw fish until the raw fish is five mature, sheng up;
4. Boil a pot of water, cold water into the pericarp, the water rolled into the garland should be put into the raw fish;
5. Boil ten minutes on medium heat, turn to low heat, boiled for about two hours, under the salt to taste, then you can drink.
For more information on Chrysanthemum raw fish soup, see Mint.com Food Library/shiwu/tonggaoshengyutang
.