Watercress and crucian carp soup

Reducing phlegm and relieving cough

Diuretic

Enhancing physical fitness

Reducing milk

Beneficial to the eyes

Anti-wrinkle and nourishing the skin

Nourishing the kidneys

Moistening the lungs

Autumn dryness requires nourishing and moistening the lungs. This is The main ingredient in the soup: watercress, which is cool in nature and sweet in taste. It has the effect of clearing away heat from the lungs and moistening the dryness of the lungs. The meat of crucian carp is tender, delicious but not greasy, and has comprehensive nutrition. It has the functions of strengthening the spleen and removing dampness, harmonizing the appetite, warming the middle and lowering the qi. As autumn enters, the air gradually becomes drier. Drinking more soup can nourish and hydrate you. ”

Ingredients

Main ingredients

250 ??grams of watercress

400 grams of crucian carp

Pork short ribs 150 grams

80 grams of carrots

Accessories

Candied dates

3 pieces

Vegetable oil

Table salt

4 grams

Ginger

3-4 slices

Yellow wine< /p>

1 tablespoon

Water

Appropriate amount

How to make watercress and crucian carp soup

1.

Wash the pork chops first and then blanch them in water and set aside. Wash the carrots and cut them into cubes or strips

2.

Put the pork chops and carrots in water first and add half a spoonful of rice wine. , candied dates, bring to a boil and simmer over low heat for about 100 minutes

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3.

Curian carp, no need to choose big ones, clean them Drain the water

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4.

Put the ginger in the oil, then fry both sides of the crucian carp thoroughly, turn up the heat and pour an appropriate amount of rice wine. Turn off the heat

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5.

Pour the fried crucian carp into the ribs and carrot soup, bring to a boil over high heat and then simmer for 20 minutes Left and right, do not stir vigorously to prevent the fish from breaking into pieces

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6.

Watercress is a very common vegetable in Guangdong. It is rare in the north. After cleaning, pour it into the fish soup and boil it for about 10-15 minutes. According to the method in Guangdong, it will take longer. The final color of the watercress will be darker

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7.

Add salt to taste at the end

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8.< /p>

To make the picture look better, I boiled the watercress briefly and then scooped it out. It is best to simmer it for a longer time. The soup tastes very sweet and delicious. The soup of the ribs is rich and fragrant, and the crucian carp has a delicate fragrance. The vegetables are delicious

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Picture of the finished product of watercress and crucian carp soup

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Cooking skills

The only downside to this soup is Crucian carp is easy to cook and has many fish bones, so you must be careful of the fish bones when drinking soup. When the elderly and children eat it, first pick out large pieces of edible ingredients, such as carrots, pork, etc., and then drink the soup through filtering. No more worries.