Dietary calories: 499.6 (calories)

condiments

Silver carp head

2 (about 100)

jujube

100g

lotus seed

40 grams

Pea bean sprouts

170g

Day lily (dried)

70 grams

Nen Shanghai green

170g

Clean bamboo shoots

300 grams

potato

180g

seaweed

175g

condiments

Tomato slices

Proper amount

Chuanyan

Proper amount

Scallion oil festival

Proper amount

ginger slice

Proper amount

residual sauce

Proper amount

Garlic paste oil dish

Proper amount

chicken essence

Proper amount

0 1

02

03

operational approach

0 1

Wash red dates and soak them soft; Wash lotus seeds, soak them soft, and remove the inner bud core; Steam red dates and lotus seeds in a cage until they are soft.

02

Cut the fish head into 4 pieces, wash it and put it on a plate; Wash kelp, change knives and set plates; Wash and plate bean sprouts; Peel the green bamboo shoots, change the knife into strips and plate them; Peel potatoes, cut into thick slices, rinse with clear water, and plate; The day lily is pedicled, washed and put on a plate; Remove stems and leaves from Shanghai, wash and plate.

03

Put a big casserole in the center of the wok table, add Sichuan salt, scallion, tomato slices, broth, ginger slices, red dates, lotus seeds and chicken essence, ignite and boil, and serve with garlic oil dish and prepared raw materials to cook and eat. Features: the soup is sweet, tender and delicious, and has the effects of nourishing qi and blood and benefiting the heart and kidney.