Chinese Food
Crucian carp soup with fenge
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Fenge crucian carp soup is a very popular soup in Guangdong. It has the function of clearing away heat, strengthening spleen and removing dampness. It is suitable for people with weakness of spleen and stomach, high blood pressure, diabetes mellitus and gastric ulcer to drink frequently, so as to achieve the effect of strengthening spleen and removing dampness, tonifying deficiency and strengthening the body. Fenge, also known as kudzu root, dried kudzu and gange, is a kind of legume perennial Liana plant. It has the functions of relieving Yang, breaking through rash and diarrhea, and eliminating boredom and thirst. The white crucian carp has the functions of invigorating the spleen and promoting dampness, harmonizing the stomach, promoting blood circulation and activating the blood vessels, and warming the middle and lower Qi.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Peel and cut the Pueraria and carrot. Cut the lean pork into small pieces.
Step3:Remove the scales of crucian carp. Put a little oil in the frying pan. Fry the two sides of crucian carp until fragrant.
Step4:Put the fried crucian in the bag.
Step5:Put the crucian carp in the pot after boiling the water.
Step6:And then add the pueraria, the carrot and the lean pork.
Step7:Finally, put in two pieces of ginger.
Step8:Turn to a small heat for 90 minutes after boiling. Season with a little salt before turning off the heat. Drink.
Step9:Delicious sou
Step10:Qingru
Cooking tips:• 1. Crucian carp should be descaled and fried first. The soup is delicious without fishy smell. 2. Put the crucian in the bag. There will be no fish bones in the soup. All ages can drink it at ease. 3. Put some lean meat in the fish soup. It tastes more delicious. There are skills in making delicious dishes.
