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Practice of crucian carp, tofu, pork liver, lean meat and sausage soup
Carassius auratus tofu and pork liver lean pork sausage can be made into soup separately

* Basic materials: 25g pork liver, 25g lean pork and 7g medlar

Practice

(1) Wash the pork liver, slice it, wash the lean pork, slice it and marinate it with seasoning for 1 minutes; Wash Lycium barbarum, remove leaves, and cut the stalk of Lycium barbarum short (or bend it into two small bundles).

(2) Put the Lycium barbarum stalks into the pot, add appropriate amount of water, simmer until the Lycium barbarum stalks taste, and then remove them. After adding the Lycium barbarum leaves to boil, add the pork liver and lean pork to cook until cooked. Seasoning for use

* Crucian carp tofu soup

Ingredients: 4g of crucian carp, 4g of tofu, 15g of yellow wine, salt, monosodium glutamate and onion.

2. Scales and viscera of crucian carp are removed, smeared with yellow wine and salted for 1 minutes.

3. Heat the oil in the pan, fry the fish on both sides, add onion, ginger and appropriate amount of water, and cook on high fire for 1 minutes, then turn to low fire for 3 minutes.

4. Add tofu, cook for about 5 minutes, season with salt, pepper and chicken essence, and sprinkle with chopped green onion.