Foodabc Home cooked food Lactation period

Silk gourd and crucian carp soup

2024-10-01 02:59:30 2596

The flesh of crucian carp is tender and tender, with a sweet taste and high nutritional value. Its medicinal value is also extremely high. Its nature is sweet, flat, and warm, and it enters the stomach and kidneys. It has the effects of tonifying deficiency in the middle, removing dampness and promoting diuresis, nourishing deficiency and weakness, warming the stomach for eating, and replenishing vitality in the middle< br>

Details of ingredients

Crucian carpOne article
LuffaOne root

Technique

difficultySimple
workmanshipburn
tastesalty and savory
timeHalf an hour

Steps to make Silk gourd and crucian carp soup

1. Remove the internal organs and gills of the crucian carp, wash it thoroughly, and make several cuts on both sides.
2. Slice ginger, crush garlic, and chop scallions into small pieces.
3. Heat up the pot, add an appropriate amount of oil, and fry the fish for a while.
4. Flip over and fry the other side.
5. Add ginger and garlic and stir fry until fragrant.
6. Add cooking wine to remove the fishy smell, and submerge most of the fish body with water.
7. Bring to a boil, look, it's milky white, then simmer on low heat for 30 minutes.
During idle time, peel and wash the luffa, then cut it into rolling blocks.
9. Once the fish is cooked, add an appropriate amount of salt and sugar for seasoning.
10. Add the loofah and cook until cooked.
11. Sprinkle chopped green onions on top of the pot.