Fish Tail Soup

Raw materials: fish tail 2 (about 500 grams), 250 grams of cabbage, 4 grams of refined salt, 50 grams of sliced green onions, 40 milliliters of cooking wine, 30 grams of vegetable oil, 4 grams of monosodium glutamate (MSG), 15 grams of ginger, 5 milliliters of sesame oil.

The practice of fish tail soup

1. first of all, the fish tail clean, cut into 3 ~ 4 cm long, 1.5 cm wide strip, and then cut a knife across, cut three straight, together with the basin with water rinsing twice; head of green cabbage cut into pieces, and then cut a knife across.

2. soup pot on the fire, into the vegetable oil hot, into the onion, ginger, salt chili pot, into the fish tail fried to both sides of the yellow, add 750 ml of water boiling, skimmed off the floating foam, moved to the fire on the burner for 30 minutes, to be soup white into the head of the vegetables. When the soup is open again, put refined salt, cooking wine, monosodium glutamate, pot into the soup bowl, dripping into the sesame oil is complete.

Effects: This soup is tasty, creamy color, heat, dampness effect, for the summer bitter dry mouth, upset stomach heat, etc. has a certain therapeutic effect.