Chinese Food
Stewed crucian carp soup with Poria cocos
(83341 views)This is the soup that my aunt often cooks for me when I was in Guangzhou. Now I can't drink it when I'm not in Guangzhou. I can only surf the Internet for Baidu once. As a result, I found the way to do it. I've done it three times. I feel it's really good and effective. So I'll share it with you.
Cooking ingredients
Cooking Steps
Step1:Sand pot or ceramic pot (tuckahoe avoid iron pot and tea) is washed and put into the water of the three food bowl to boil first. Wash the Poria cocos and put it into the po
Step2:Wash the raw ground and slice it and put it into the pot. And then put the dates in the pot.
Step3:Heat the oil in the pot. Put in the ginger slices and kill the cleaned crucian carp. Fry the fish to two golden sides. Pour in three bowls of water to boil. At this time, you will see that the soup is a little milky white. Move the fish to the boiling pot. Pour the fish soup into the pot. Cover with medium heat and stew for an hour and a half.
Step4:The fish stew is soft at the end. I use a spoon to crush the fish in the soup so that the soup will be more fragrant.
Step5:After an hour and a half, the soup will be fragrant and strong. Add salt to taste properly. Then you can drink the soup. You can put two bowls of water into the soup and stew it. You can also drink it once
Step6:This is the second time I cook the soup. I finished it for the first time. Ha ha ~ it's sweet. It's not Chinese medicine. It's not fishy. The dehumidification effect is good.
Cooking tips:I use the fresh crucian carp with palm size. The Poria cocos is also fresh bought by the vegetable market. There are dried products in the herbal medicine store. If there are dried products, there won't be so many. Half is good. There are skills in making delicious dishes.
