Cooked carp tail in black bean soup.
Ingredients: About 400 to 500 grams of grass carp tail, 120 grams of black beans, 80 grams of red beans, 200 grams of carrots, 4 red dates, half of tangerine peel, two slices of ginger, appropriate amount of water, and a little salt. Marinade: half a teaspoon of salt, two teaspoons of wine.
Production process:
1. Remove the scales from the fish tail, wash it and wipe it dry. Add marinade and marinate for about ten minutes. Heat a little oil and sauté the ginger slices until fragrant. Fry the fish tail until brown on both sides.
2. Wash the black beans, blow dry the bean body, and stir-fry over slow fire until the bean coat splits; wash the red dates and red beans, and remove the cores of the red dates; soak the tangerine peel until soft and remove the flesh; peel the carrots and cut them into pieces .
3. Add an appropriate amount of water, add tangerine peel and bring to a boil first. Add all the ingredients and boil for a quarter of an hour, then reduce to low heat and simmer for another two hours, add a little salt to taste and serve.
Features: This soup can replenish the vital energy and is suitable for frail women.
Papaya soup with grass carp tail
Ingredients: 500 grams of grass carp tail and 500 grams of half-cooked papaya.
Accessories: 2 slices of ginger, 1 green onion, a little salt and a little peanut oil.
Production process:
1. Remove the scales of the grass carp tail, wash it, and wipe it dry; peel and core the papaya, wash it and cut it into thick pieces;
2. Heat a little oil in the pot, wipe the pot with ginger slices, then add the fish tail and fry until both sides are slightly brown;
3. Add appropriate amount of water and ginger slices to the clay pot, bring to a boil and put Add the fish tail and papaya, simmer on high heat for 10 minutes, then simmer on low heat for about 50 minutes, add salt to taste, sprinkle with chopped green onion, and drink.
Features: Grass carp calms the liver and dispels wind, papaya strengthens the spleen and aids digestion.