Crucian carp raw earth Poria soup recipe-Chinese Food-best chinese food recipes-cooking food

Crucian carp raw earth Poria soup

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People often feel hot and humid after entering summer. In Guangdong, fresh earth Poria cocos is often used to make crucian carp soup. Raw land can clear away heat and cool blood, nourish yin and generate body fluid; Smilax glabra can detoxify, relieve dampness, eliminate inflammation and dispel knots. Carassius auratus has the function of benefiting and benefiting water, and it is delicious. Drinking this soup often can clear away heat and cool blood, detoxify and promote dampness. This soup is the most popular medicinal diet soup for clearing away heat, detoxifying and cooling blood in summer in Guangdong. Even doctors highly recommend it. Raw ground and tuckahoe can be replaced by fresh products. If you can't buy fresh products, you can go to the pharmacy to buy processed raw ground and tuckahoe. Many people can't accept the taste of traditional Chinese medicine in the soup. But these two kinds of medicinal ingredients. Because of the neutralization of the delicious crucian carp and the date, the soup tastes cool. There is no taste of traditional Chinese medicine at all. If it is summer blood fever, eczema dermatitis caused by eczema, skin pruritus and other diseases. Often drink this soup and auxiliary treatment effect.

Cooking ingredients

crucian:one

Smilax glabra:40g (dry product)

place of birth:40g (dry product)

lean meat:40g

date:one

ginger slices:one

Cooking Steps

Step1:Remove the black film from the crucian carp. Clean it. Put the oil in the pot. Fry the ginger in the pot first, then the crucian carp. Fry until both sides are brown. Add 4 bowls of water to the pot. About 1000ml. Bring to a boil.

Step2:Pour the boiled crucian into the pot together with the soup. Put in the meat slices. After washing raw ground and Smilax glabra, put them into soup bag and casserole.