Chinese Food
Stewed dace and red bean soup
(80852 views)
Last Saturday I bought fenge when I went to Gaoming. I didn't have time to cook old fire soup at work. I cooked this fenge red bean dace soup when I didn't have to work. It is said that the dace is usually fried and steamed on fire. But if you boil the soup together with the red bean, it has a good effect of clearing away heat and eliminating fire. This kind of saying is probably only suitable for our Cantonese people. Because I don't feel that friends in other places (especially in the North) are on fire. However, no matter whether there is fire or not, this soup is still good to drink
Cooking ingredients
Cooking Steps
Step1:Remove scales, gills and internal organs of dace and wash them. Drain the sparerib
Step2:Peel the Pueraria and cut into pieces; wash the adzuki beans in advance and soak them with water; scrape off the white Nang with the orange peel
Step3:Put the pueraria, adzuki bean and jujube in cold water and heat them up
Step4:In a hot oil pan, fry the dace on both sides until golden brown. Put it in a soup bag. Put it in boiling water with the orange pee
Step5:Heat for 15 minutes. Turn to low heat for 2 hours. Season with sal
Cooking tips:Usually we make fish related dishes or soups. It must be ginger. But you can't put ginger in this soup (it's said that if you put ginger, it won't have the effect this soup should have). You can only put tangerine peel to remove the fishy smell. But don't put too much tangerine peel. It's not good if it's too much. There are a lot of minced bones in dace. You should use soup bags to pot them to prevent minced bones in the soup. There are skills in making delicious dishes.
